La Tarte aux Fraises et à la Crème Pâtissière en 5 Simples Étapes

Introduction: The Ultimate Tarte aux Fraises et à la Crème Pâtissière

Imagine a crisp, buttery crust that crumbles perfectly with every bite, a bed of rich, velvety vanilla bean pastry cream, and a crown of the juiciest, ruby-red strawberries you’ve ever seen. This isn’t just a dessert; it’s an experience. This is the classic Tarte aux Fraises et à la Crème Pâtissière. I’ll never forget the first time I saw one in the window of a Parisian pâtisserie. The perfect rows of berries and the golden-baked shell looked like a work of art, something far too complicated for a home baker. But I’m here to share a little secret: it’s surprisingly simple to create this masterpiece in your own kitchen!

This recipe is special because it delivers a five-star dessert experience without complicated techniques. It’s a family-friendly bake that will have everyone, from kids to grandparents, asking for a second slice. If you’ve enjoyed our popular Ultimate Lemon Meringue Tart, you’ll adore the elegant simplicity of this strawberry version. It swaps the tangy citrus for sweet, luscious berry notes but keeps that satisfying contrast of textures. Get ready to impress your friends and family, and more importantly, treat yourself to the most delicious French tart you’ve ever had.

What is Tarte aux Fraises et à la Crème Pâtissière?

So, what’s in a name? Why the long, fancy French title? Couldn’t we just call it a “Strawberry Cream Pie”? Well, we could, but where’s the romance in that? “Tarte aux Fraises et à la Crème Pâtissière” literally translates to “Tart with Strawberries and Pastry Cream,” and frankly, calling it what it is feels wonderfully, authentically French. I have a playful theory that the recipe was named to be so descriptive that no one could possibly mistake it for anything else! They say the way to a person’s heart is through their stomach, and this tart is a direct, no-nonsense route. So let’s embrace the beautiful name and bake a dessert that sounds as incredible as it tastes!

Why You’ll Love This Tarte aux Fraises et à la Crème Pâtissière

There are so many reasons to fall head over heels for this recipe, but let’s talk about the top three.

• The Perfect Trio of Textures: The true magic of this tart is the harmony between its three core components. You get the snappy, sandy texture of the pâte sablée (sweet shortcrust pastry), the cool and luscious smoothness of the crème pâtissière, and the fresh, juicy burst from the strawberries. It’s a sensory delight in every single mouthful.
• Bakery Quality for a Fraction of the Price: A single slice of a high-quality strawberry tart from a bakery can be quite expensive. By making it at home, you can create an entire tart, enough for 8-10 people, for roughly the price of two café slices. You control the quality of the ingredients, and the feeling of serving a stunning, homemade dessert is priceless.
• The Star of the Show: Fresh Berries! While the crust and cream are divine, the fresh strawberries are what make this tart truly special. We use plump, sweet berries arranged beautifully on top. For that extra professional touch, we’ll add a simple apricot glaze that makes the berries glisten and sparkle, just like in a French bakery window. It’s a simple step that elevates the entire presentation. If you’ve tried our recipe for Chocolate Éclairs with their rich chocolate topping, you’ll appreciate how this simple fruit glaze provides a similar “wow” factor with a lighter, fruitier profile. Ready to bring a taste of France home?

How to Make Tarte aux Fraises et à la Crème Pâtissière

Quick Overview

Don’t be intimidated by the French name! This dessert is all about a few simple components executed well. You’ll make a buttery shortcrust, a classic vanilla pastry cream, and then assemble it all with fresh fruit. It’s a satisfying process that results in a truly spectacular dessert. Preparation Time: 45 minutes Chilling & Baking Time: Approximately 2 hours

Key Ingredients for Tarte aux Fraises et à la Crème Pâtissière

For the Pâte Sablée (Sweet Shortcrust Pastry):

• 250g All-Purpose Flour
• 125g Cold Unsalted Butter, cut into small cubes
• 100g Icing Sugar (powdered sugar)
• 2 Large Egg Yolks
• 1 Pinch of Salt
• 1 tsp Vanilla Extract

For the Crème Pâtissière (Pastry Cream):

• 500ml Whole Milk
• 1 Vanilla Bean, split lengthwise, or 2 tsp Vanilla Extract
• 4 Large Egg Yolks
• 100g Caster Sugar (superfine sugar)
• 40g Cornstarch
• 25g Unsalted Butter, at room temperature

For the Assembly and Glaze:

• 500g Fresh Strawberries, hulled
• 2 tbsp Apricot Jam
• 1 tbsp Water

Step-by-Step Instructions:

Make the Pâte Sablée: In a large bowl, whisk together the flour, icing sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Add the egg yolks and vanilla extract and mix until the dough just comes together. Form it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.

• Blind Bake the Crust: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Carefully transfer it to a 23cm (9-inch) tart pan with a removable bottom. Press the dough into the sides and trim the excess. Prick the bottom with a fork, line it with parchment paper, and fill with baking beans or uncooked rice. Bake for 15 minutes.
• Finish Baking the Crust: Carefully remove the parchment paper and baking beans. Return the tart shell to the oven and bake for another 10-15 minutes, or until it’s a beautiful pale golden color. Let it cool completely in the pan.
• Prepare the Crème Pâtissière: While the crust cools, pour the milk into a saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod as well. Bring it to a simmer over medium heat, then remove from the heat and let it infuse for 10 minutes. In a separate heatproof bowl, whisk the egg yolks, caster sugar, and cornstarch together until pale and smooth.
• Combine and Cook the Cream: Remove the vanilla pod from the milk. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking continuously, until the cream thickens and comes to a boil. Let it bubble for 1 minute, still whisking, then remove from the heat.
• Finish the Cream: Stir in the room temperature butter until fully incorporated. Pour the crème pâtissière into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and chill in the refrigerator for at least 2 hours, or until completely cold and set.
• Assemble the Tart: Once the tart shell and crème pâtissière are both completely cool, give the cream a good whisk to loosen it up. Spread the crème pâtissière evenly into the cooled tart shell. Arrange the fresh strawberries on top of the cream. You can place them whole, halved, or sliced.
• Glaze and Serve: In a small saucepan, gently heat the apricot jam and water until it becomes a smooth, liquid glaze. Using a pastry brush, lightly brush the glaze over the strawberries. This gives them a beautiful shine and helps keep them fresh. Chill the tart for 30 minutes before serving to allow the glaze to set.

What to Serve Tarte aux Fraises et à la Crème Pâtissière With

This tart is a star in its own right and needs very little accompaniment. For a perfect pairing, consider:

• A Light Drink: A cup of freshly brewed coffee, a delicate Earl Grey tea, or a refreshing mint tea complements the sweetness perfectly.
• A Glass of Bubbly: For a celebratory occasion, a glass of Champagne or Prosecco is an elegant and delightful choice. Its crispness cuts through the richness of the cream beautifully.
• Simplicity: Honestly, a slice served on its own is pure perfection.

Top Tips for Perfecting Your Tart

• Keep It Cold: For the crust, make sure your butter and even your egg yolks are very cold. This is the secret to a tender, crumbly crust that doesn’t shrink during baking.
• Don’t Overwork the Dough: Mix the pastry dough only until it just comes together. Overworking develops the gluten and will result in a tough, not tender, crust.
• Temper with Care: When adding the hot milk to the egg yolks for the crème pâtissière, pour slowly and whisk constantly. This gently raises the temperature of the eggs and prevents them from scrambling.
• The Glaze is Key: Don’t skip the apricot glaze! It not only makes the tart look professional but also adds a subtle fruity sweetness and prevents the strawberries from drying out.
• Patience is a Virtue: Ensure both the tart shell and the pastry cream are completely cool before assembling. A warm shell will make the cream melt, and warm cream will make the crust soggy.

Storing and Reheating Tips: Tarte aux Fraises et à la Crème Pâtissière

The Tarte aux Fraises et à la Crème Pâtissière is at its absolute best on the day it is made, when the crust is crispest.

• Storing: If you have leftovers, cover the tart loosely with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2 days. Be aware that the crust will soften slightly over time as it absorbs moisture from the cream.
• Reheating: This tart is meant to be served chilled or at room temperature. Do not reheat it, as this will melt the cream and ruin the texture.
• Freezing: Freezing is not recommended for this tart. The crème pâtissière can split when thawed, and the fresh strawberries will become watery and mushy, leading to a very soggy dessert.

Frequently Asked Questions (FAQs): Tarte aux Fraises et à la Crème Pâtissière

Can I use a store-bought tart crust to save time? Absolutely! While the homemade pâte sablée adds a special touch and superior flavor, life gets busy. A high-quality, pre-made sweet shortcrust or graham cracker crust can certainly be used in a pinch. Just follow the package instructions for pre-baking, let it cool completely, and then proceed with the recipe from the assembly step. The goal is to enjoy this beautiful dessert, so use whatever shortcut helps you get there!

My crème pâtissière is lumpy. What did I do wrong and can I fix it? Lumps in pastry cream are usually caused by one of two things: the eggs scrambled from the milk being too hot or added too quickly, or the cream wasn’t whisked constantly while cooking, causing it to scorch on the bottom. To prevent this, be diligent with your tempering and whisking! If you do end up with a few lumps, don’t despair. You can often save it by passing the finished hot cream through a fine-mesh sieve before chilling. This will strain out any lumps and leave you with a silky-smooth cream.

Can I make this tart with other fruits? Yes, this tart is wonderfully versatile! While strawberry is the classic, it works beautifully with a variety of other fresh fruits. Consider a mix of berries like raspberries, blueberries, and blackberries. Sliced peaches, kiwi, or mango would also be delicious. The key is to use fruit that is ripe and flavorful and will complement the vanilla pastry cream. Just be sure to arrange it nicely for that stunning visual appeal.

Can I make parts of this Tarte aux Fraises et à la Crème Pâtissière ahead of time? Yes, this is a great recipe to prep in stages, which makes it perfect for entertaining. You can bake the tart shell up to two days in advance. Once cooled, store it in an airtight container at room temperature. The crème pâtissière can also be made a day or two ahead and kept in the refrigerator with plastic wrap pressed onto its surface.

Conclusion: Tarte aux Fraises et à la Crème Pâtissière

Creating a Tarte aux Fraises et à la Crème Pâtissière is more than just baking; it’s about crafting a moment of pure joy. It’s the pride in pulling a perfectly golden crust from the oven, the satisfaction of whisking up a silky-smooth pastry cream, and the simple pleasure of arranging fresh, beautiful berries on top. This recipe proves that elegant, bakery-worthy desserts are completely achievable in your own kitchen. It demystifies French pastry, breaking it down into simple, manageable steps that promise a spectacular result.

So please, don’t just read this recipe—make it! Fill your kitchen with the scent of butter and vanilla, and create a dessert that will leave a lasting impression on your family and friends. It’s a taste of a Parisian spring, a celebration of fresh ingredients, and a testament to the fact that the most wonderful things in life are often the ones we make with our own hands. When you do make it, I’d love to see your creations! Leave a comment below or tag us on social media. Happy baking!Tarte aux Fraises et à la Crème Pâtissière

Tarte aux Fraises et à la Crème Pâtissière : Un Délice Printanier à Réaliser Chez Soi

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• Author: Louise
• Total Time: 40 minutes
• Yield: 8 personnes​

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Description

La Tarte aux Fraises et à la Crème Pâtissière est une pâtisserie française traditionnelle composée d’une pâte sablée croustillante, garnie d’une crème pâtissière onctueuse, puis surmontée de fraises fraîches et juteuses. Ce dessert est idéal pour célébrer l’arrivée du printemps et profiter des fraises de saison.

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Ingredients

Pour la pâte sablée :

• 250 g de farine​

• 125 g de beurre doux, mou​%%sitename%%

• 100 g de sucre en poudre​

• 1 œuf​

• 1 pincée de sel​

Pour la crème pâtissière :

• 500 ml de lait​

• 4 jaunes d’œufs​

• 100 g de sucre​%%sitename%%+1750g+1

• 60 g de farine​

• 1 gousse de vanille ou 1 c. à café d’extrait de vanille​

Pour la garniture :

• 400 g de fraises fraîches, équeutées et coupées en deux​

• 2 c. à soupe de nappage neutre ou de confiture de fraise (facultatif)​

• Quelques feuilles de menthe (pour la décoration)

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Instructions

Préparation de la pâte sablée

1. Préparer la pâte : Dans un saladier, mélangez la farine, le sucre et le sel. Ajoutez le beurre mou en petits morceaux et travaillez du bout des doigts jusqu’à obtenir une consistance sableuse.​

2. Incorporer l’œuf : Faites un puits au centre, cassez-y l’œuf et mélangez jusqu’à former une boule de pâte homogène.​750g

3. Repos de la pâte : Enveloppez la pâte dans un film alimentaire et laissez-la reposer au réfrigérateur pendant 30 minutes.​

2. Préparation de la crème pâtissière

1. Infuser le lait : Faites chauffer le lait avec la gousse de vanille fendue et grattée (ou l’extrait de vanille) jusqu’à ébullition. Retirez du feu et laissez infuser pendant 10 minutes.​Sweetly Cakes

2. Préparer le mélange œufs-sucre : Dans un saladier, fouettez les jaunes d’œufs avec le sucre jusqu’à ce que le mélange blanchisse.​

3. Ajouter la farine : Incorporez la farine au mélange œufs-sucre et mélangez bien.​

4. Cuisson de la crème : Retirez la gousse de vanille du lait. Versez progressivement le lait chaud sur le mélange, en fouettant constamment. Reversez le tout dans la casserole et faites cuire à feu moyen, sans cesser de remuer, jusqu’à épaississement. Laissez bouillir pendant 1 à 2 minutes.​

5. Refroidissement : Versez la crème dans un plat, couvrez d’un film alimentaire au contact et laissez refroidir à température ambiante, puis réfrigérez jusqu’à utilisation.​

3. Cuisson de la pâte à blanc

1. Préchauffer le four : Préchauffez votre four à 180°C (thermostat 6).​750g

2. Foncer le moule : Sortez la pâte du réfrigérateur, étalez-la sur un plan de travail fariné sur une épaisseur d’environ 3 mm. Foncez un moule à tarte avec la pâte, en pressant bien les bords.​

3. Cuisson à blanc : Piquez le fond de tarte avec une fourchette, couvrez de papier sulfurisé et remplissez de billes de cuisson ou de haricots secs. Enfournez pendant 15 minutes. Retirez le papier et les billes, puis poursuivez la cuisson pendant 5 à 10 minutes, jusqu’à ce que la pâte soit dorée. Laissez refroidir.​

4. Montage de la tarte

 

1. Garnir le fond de tarte : Une fois la pâte refroidie, étalez la crème pâtissière uniformément sur le fond.​

2. Disposer les fraises : Répartissez les fraises coupées en deux sur la crème, en commençant par le bord et en spirale vers le centre.​

3. Ajouter le nappage (facultatif) : Si vous utilisez un nappage, chauffez-le légèrement et badigeonnez-en les fraises pour leur donner un aspect brillant.​

4. Décorer : Ajoutez quelques feuilles de menthe sur le dessus pour la décoration.​

5. Réfrigérer : Placez la tarte au réfrigérateur pendant au moins 1 heure avant de servir, afin que la crème se raffermisse et que les saveurs se mélangent.

Notes

• Variantes de fruits : Cette tarte peut être réalisée avec d’autres fruits rouges, comme des framboises ou des myrtilles, selon vos préférences et la saison.​

• Conservation : La tarte se conserve au réfrigérateur pendant 2 à 3 jours. Il est préférable de la consommer rapidement pour profiter de la fraîcheur des fruits.​

• Astuce pour une pâte encore plus savoureuse : Vous pouvez ajouter 50 g de poudre d’amandes à la pâte sablée pour lui donner une saveur supplémentaire.​

 

Cette tarte est un véritable délice qui ravira vos invités à coup sûr. N’hésitez pas à personnaliser la garniture selon vos goûts et les fruits de saison disponibles.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Cuisine: Française

Nutrition

• Calories: Environ 300 kcal
• Sugar: 15 g
• Sodium: 70mg
• Fat: 12 g
• Saturated Fat: 7g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5g