The best strawberry tart recipe

Spring is here and with it the long-awaited strawberry season! What could be better than a juicy strawberry tartlet with a delicious vanilla cream to make yourself? We have the best strawberry tart recipe for you that will make your taste buds explode and impress your guests. The secret of this recipe lies in the combination of juicy strawberries and a creamy vanilla custard. The sweet and fruity flavours harmonise perfectly with each other and will make your heart beat faster. Whether for Sunday brunch, as a dessert at a barbecue or simply for snacking between meals - this strawberry tart is a real hit! And the best thing is: you don't need to be a professional chef to make this recipe. Preparation is child's play and can be done quickly and easily. With just a few ingredients and a little time, you can turn your kitchen into a little bakery and conjure up a delicious pastry that will delight everyone. So what are you waiting for? Get the recipe for the best strawberry shortcake and let yourself be enchanted by this spring treat!

Most important key data

Quantity: 10 pieces

Baking time: 12 to 15 minutes

Baking temperature: 170 ºC fan-assisted

Cooling time: 1 to 2 hours

Difficulty level: Easy

Shelf life: 3 days

Shortcrust pastry recipe

Butter \| soft		85 g
Icing sugar		45 g
Whole egg		20 g
White flour		130 g
Vanilla seeds		2 pinches

Vanilla cream recipe

Whole milk \| Part 1		110 g
Granulated sugar		20 g
Vanilla cream powder		15 g
Whole milk \| part 2		20 g
Vanilla seeds		1 pinch
Whole cream \| whipped		35 g

Finishing the tartlet

Strawberry jelly or jam		50 g
Water		10 g
Strawberries \| medium		40 - 45 pcs.
Whipped cream		80 g
Peppermint		A little

Strawberry tart preparation

Making the shortcrust pastry for the strawberry tarts

Beat the butter and icing sugar together in a food processor until fluffy. Then add the whole egg (beaten egg) and mix again briefly. Now add the flour and vanilla seeds and knead into a nice dough. The finished dough must then be pressed flat and wrapped in cling film. Place the dough in the fridge for approx. 30 minutes.

Spray the 10 tartelettes moulds with a little baking spray or grease them with a little butter and dust them lightly with flour. Knead the cold shortcrust pastry briefly by hand, dust the work surface with a little flour and then roll out the dough to a thickness of 3 mm using a rolling pin . Cut out circles with a round cookie cutter (Ø 10 cm). Place the cut-out bases in the pre-greased moulds and press down lightly. Remove the excess pastry with a small knife and lightly poke the pastry base with a fork. Bake the tartelettes in the oven at 170 °C fan oven for approx. 12 - 15 minutes until golden brown. Then leave them to cool completely.

Making the delicious vanilla cream

In a small pan, boil the whole milk (part 1) together with the granulated sugar. In a separate bowl, mix the whole milk (part 2) with the vanilla cream powder and vanilla seeds. As soon as the milk in the pan starts to boil, add a large sip of the hot milk to the mixed vanilla cream powder. Mix everything briefly with a whisk and then pour the whole mixture back into the pan with the warm milk. Cook the mixture over a medium heat, stirring constantly, until it forms a firm pudding. Then remove the pan from the heat and pour the custard into a clean bowl. Cover the hot custard with cling film. Press the cling film directly onto the surface of the custard to prevent a skin from forming. Place the cream in the fridge for approx. 1-2 hours until it has cooled completely.

Then take the cooled vanilla cream out of the fridge and mix it with a food processor until smooth. Finally, fold the full cream into the custard using a whisk and then pour into a piping bag.

Assembling the strawberry tart

Wash the fresh strawberries, remove the leaves and then cut all but 10 of the strawberries in half. Now fill the completely cooled shortcrust tartlets with the finished vanilla cream (approx. 15 g per tartlet). Now place one of the 10 strawberries in the centre of each shortcrust tartlet. Then place approx. 5-6 strawberry halves around the centre strawberry.

Briefly boil the strawberry jelly with the water in a small pan. Alternatively, you can also use strawberry jam. However, you should sieve this again after boiling. Now use a brush to spread a thin layer of strawberry jelly on each individual strawberry tartlet. The jelly gives the strawberry tartlets their typical appearance, protects them from spoiling and also gives them a great strawberry flavour.

Finally, pour the whipped cream into a piping bag fitted with an 18 mm rosette nozzle . Top each strawberry tartlet with a beautiful cream rosette and decorate with a fresh mint leaf.

Serve and enjoy the strawberry tartlets

Strawberry tarts are best enjoyed on the day they are made. However, if you still want to eat them the next day, you should brush the tartlet base with a little white cake icing beforehand so that the base remains nice and crispy the next day and doesn't get soggy.

Strawberry tarts are a seasonal product. Of course, you can now find strawberries at any time of year, but if we're honest, they simply taste best in strawberry season. That's why we recommend that you simply use other fruits. Always pay attention to the respective fruit season and create your tartlets accordingly. Raspberries, cherries, plums, apples and apricots - all of these fruits also go perfectly with the vanilla cream and shortcrust pastry. Simply replace the strawberry jelly with the fruit jelly of the fruit you are using and you have a delicious seasonal dessert.

The serving suggestion for this delicious tartlet is simple: place it on a beautiful plate and that's all you need. The little tartlets are a feast for the eyes in themselves and the sight alone will make your mouth water. Whether after a delicious dinner, for Sunday brunch or simply for coffee in the afternoon. These small, fruity tartlets are always a hit and will delight every guest!

Storage & shelf life of the finished strawberry tarts

Nutrition declaration per 100 g

Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Patisserie, Cakes and pastries, Sweet pastry

Name

Subject

Comment

Rating:

★

Security code:

Mould your own chocolate Easter bunnies

Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

2019-03-10

You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...

Make your own decorative roulade

Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes

2019-01-17

Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...

Cinnamon stars recipe

Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits

2018-11-22

Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...

Temper couverture and chocolate correctly

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

2018-10-28

How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...

Make your own chocolate pumpkin pralines

Posted in: Seasonal recipe ideas, Autumn & Halloween, Chocolate and pralines, Pralines

2018-10-20

Make your own 3D chocolate pumpkin pralines - here you get detailed instructions with lots of tips and tricks...

A Mail deliveries

Free delivery

Blog categories

Search in blog

Latest posts

Popular posts

The best strawberry tart recipe