Super Easy Strawberry Tart

The strawberry tart is one of the signature desserts of French pastry, especially in spring and summer. It’s a dessert I simply can’t skip when strawberries are in peak season. Living in Canada, the season starts later for me—but thankfully, it also ends later! This dessert has its roots in the long tradition of fruit tarts, which were already popular in Europe during the Middle Ages. However, it wasn’t until the 19th century that the strawberry tart became an essential classic on French tables. It symbolizes freshness, simplicity, and refinement: a crisp buttery crust, a silky cream filling, and shiny red berries that celebrate the beauty of the season.

Fun fact: In France, several regions still hold strawberry festivals. The town of Beaulieu-sur-Dordogne, in Corrèze, hosts a giant strawberry tart tasting every year!

If you want to impress your loved ones with a fresh and simple dessert, this strawberry tart with a Breton shortbread base is the perfect recipe. In less than an hour of preparation, you’ll have a homemade dessert that dazzles both in taste and presentation. Crispy, creamy, and fruity: a winning trio every single time.

Recipe (serves 8–10)

Ingredients

For the shortbread base:

• 120 g soft salted butter

• 120 g sugar

• 175 g flour

• 3 egg yolks

• 1 tsp baking powder

  
  

For the pastry cream:

• 250 g milk

• 75 g sugar

• 1 egg

• 25 g cornstarch

• 20 g butter (cut into cubes)

  
  

For the topping:

• 250 g fresh strawberries

• 250 g homemade pastry cream (or whipped mascarpone for an even quicker version)

  
  

Instructions:

Step 1: Pastry Cream

Heat the milk gently over low heat (do not boil).Meanwhile, in a bowl, whisk together the sugar and egg. Add the cornstarch and mix again.Pour half of the warm milk into the mixture, whisking gently. Then pour everything back into the saucepan with the remaining milk and cook over medium heat.Whisk constantly until the mixture thickens.Remove from heat. Transfer the cream to a bowl, cover with plastic wrap directly in contact with the surface (to prevent a skin from forming), and refrigerate.

Step 2: Breton Shortbread

In a stand mixer, combine the butter, sugar, egg yolks, flour, and baking powder. Mix until a smooth dough forms.Wrap the dough and chill in the freezer for 10 minutes.Preheat your oven to 180°C (350°F).Spread the dough into a tart ring and bake for 15–20 minutes, until golden brown. Let cool completely.

Step 3: Assembly

Spread the Breton shortbread base with pastry cream (or whipped mascarpone).Arrange halved strawberries neatly on top.Optional: brush with a neutral glaze or warmed strawberry jam for a glossy finish.