After last year’s very indulgent (and of course delicious!) Chocolate Caramel Tart, I decided to share a new recipe that is incredibly sweet and, in my opinion, a perfect dessert and real crowd-pleaser, the Creme Patissiere Strawberry Tart.
From the sweet shortcrust pastry, right through to the creme patissiere that’s topped with fresh strawberries, it’s heaven for anyone with a sweet tooth!
I’ll admit it’s not the easiest recipe, particularly if you’re going to include making the sweet shortcrust pastry, but getting the creme patissiere right is a skill that once you master, opens the door to hundreds of various recipes.
If you’re not using all of the tart (or have leftovers) cover with foil and place in the fridge until you’re ready for more!
The literal translation of ‘creme patissiere’ is ‘pastry chef’s cream’ and it differs from creme anglaise which refers to the French translation for custard.
Anyway that’s enough language lessons for one day, let’s get baking!
Serves 8 | Prep 20 Mins | Baking 23 Mins | Finishing 10 Mins
1 Quantity Sweet Shortcrust Pastry
Butter (for greasing the tin)
1 Egg (for sealing the pastry)
For Creme Patisserie
250ml Full-Fat Milk
1 Vanilla Pod
3 Egg Yolks
60g Caster Sugar
25g Plain Flour
200g Apricot Jam
Mint Leaves (optional)
First make the creme patissiere by adding the milk to a heavy-based medium saucepan.
Split the vanilla pod along it’s length and add the seeds and the halved pods to the milk.
Put the egg yolks and sugar into a large mixing bowl and whisk on a medium setting for a minute or two until pale and creamy, then add the flour and mix again until smooth.
Now place the pan of milk on a medium-high heat and bring to just under the boil (when you begin to see bubbles along the sides).
Remove the pan from the heat and, whilst whisking, pour half of the contents into the egg mixture.
Once mixed in, pour the remaining milk and whisk again.
Next pour the mixture back into the saucepan and bring to the boil whilst whisking (this time with a hand whisk). Continue to whisk for a further minute and then remove from the heat.
Pour the mixture into a seperate bowl and scoop out the vanilla pods. Place some greaseproof paper on top of the mixture to prevent a skin forming on the top of it. Allow the mixture to cool down and place in the fridge until ready to use.
Using the butter, lightly grease the tart tin.
Place a little flour onto a clean surface and roll out the pastry to 3mm thick, then line the tin.
Crumple up enough greaseproof paper to cover the pastry. Place the baking beans or rice onto the paper and rest the tin in the fridge for at least 30 minutes (with 10 minutes spare place a baking tray into the oven and pre-heat to 180C fan-assisted and 200C conventional).
Remove the baking tray from the oven and place the lined tart tin on top and then into the oven. Blind bake for 15 minutes.
After the time is up, remove the tray from the oven and the greaseproof paper and baking beans/rice. Brush the pastry with the beaten egg then return the tart tin (on top of the baking tray) to the oven for a further 8 minute. Remove and leave to stand for 20 minutes.
Remove the tart from it’s casing onto a wire rack until cold.
Fill the pastry with the creme patissiere and top with the strawberries.
Finally, heat a small saucepan on a medium heat and add the apricot jam along with a few tablespoons of water. Bring the jam to just under a simmer and continually whisk.
Remove from the heat and use a pastry brush to lightly glaze the top of the tart.