Strawberry tart is a patisserie window showpiece — crisp tart shell filled with vanilla pastry cream and crowned with glossy strawberries arranged in tight concentric circles. A dab of melted jam glazes the fruit into a jewelled finish. Eight to ten slices of the prettiest dessert you'll make all summer.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
Pastry Cream
2 cups (480 ml) coconut milk
½ cup palm sugar
1 pinch salt
½ vanilla bean, halved lengthwise, seeds removed and reserved
5 large egg yolks
3 tablespoons (45 ml) tapioca flour
4 tablespoons (60 ml) coconut oil, cut into ½-inch pieces and chilled
Fruit
3 quarts strawberries, hulled and sorted by height
½ cup strawberry jam (See Fruit Jam recipe)
Preparation
1.В В Bring the coconut milk, 6 tablespoons (90 ml) of the palm sugar, salt, vanilla bean, and vanilla seeds to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2.В В As the coconut milk mixture begins to simmer, whisk the egg yolks, tapioca flour, and remaining two tablespoons palm sugar together in a medium bowl until smooth. Slowly whisk about 1 cup (240 ml) of the simmering coconut mixture into the yolks to temper, and then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface (about 30 seconds).
3.В В Remove from heat. Discard the vanilla bean and stir the coconut oil into the mixture. Transfer to a medium bowl, lay a sheet of plastic wrap directly on the surface, and refrigerate the pastry cream until chilled and firm (about three hours).
4.В В Roll the tart dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press into individual fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
5.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
6.В В Transfer the baking sheet to a wire rack and allow the tart shell to cool completely on the baking sheet (about one hour).
7.В В Spread the chilled pastry cream evenly over the bottom of the cooled tart shell. Starting in the center with the largest strawberries, arrange the fruit in tight, concentric circles over the tart. Quarter the remaining strawberries and use them to fill gaps, or cut thirteen individual strawberries into fan shapes and place one on each mini-tart.
8.В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter.
Pro Tips
- Temper the yolks slowly with the hot coconut milk before combining — dumping it in fast scrambles the eggs and the pastry cream turns lumpy.
- Lay plastic wrap directly on the pastry cream surface as it chills. It prevents a skin and keeps the filling silky enough to spread cleanly.
- Sort the strawberries by height before arranging. Starting with the largest in the centre is what gives the tart its professional rose-like look.
- Melt the jam thoroughly and brush it on gently — a smooth, even glaze is what turns fresh fruit into a proper patisserie finish.
Frequently Asked Questions
How far ahead can I assemble the tart?
Same day is best — the shell stays crispest. Bake the shell and make the pastry cream a day ahead, then assemble a few hours before serving.
Can I use other fruit?
Raspberries, blueberries, or sliced peaches all work over the vanilla pastry cream. Keep the glaze matched to the fruit for the best flavour.
How do I store a fruit tart?
Refrigerated, loosely covered, for up to a day. Let it sit at room temperature fifteen minutes before serving for the best flavour.
Why is my pastry cream runny?
It usually didn't thicken enough on the stove. Cook until a few bubbles burst on the surface — that's the tapioca fully activating.
Recipe Card
Ingredients
Method
- 1. В В Bring the coconut milk, 6 tablespoons of the palm sugar, salt, vanilla bean, and vanilla seeds to a simmer in a medium saucepan over medium-high heat, stirring occasionally. 2. В В As the coconut milk mixture begins to simmer, whisk the egg yolks, tapioca flour, and remaining two tablespoons palm sugar together in a medium bowl until smooth. Slowly whisk about 1 cup of the simmering coconut mixture into the yolks to temper, and then slowly whisk the tempered yolks back into the simmering saucepan.
- Reduce the heat to medium and cook, whisking vigorously, until the mixture is thickened and a few bubbles burst on the surface (about 30 seconds). 3. В В Remove from heat.
- Discard the vanilla bean and stir the coconut oil into the mixture.
- Transfer to a medium bowl, lay a sheet of plastic wrap directly on the surface, and refrigerate the pastry cream until chilled and firm (about three hours). 4. В В Roll the tart dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press into individual fluted mini-tart cups.
- Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 5. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Set the tart pan or mini-tart cups on a large baking sheet.
- Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. 6. В В Transfer the baking sheet to a wire rack and allow the tart shell to cool completely on the baking sheet (about one hour). 7. В В Spread the chilled pastry cream evenly over the bottom of the cooled tart shell. Starting in the center with the largest strawberries, arrange the fruit in tight, concentric circles over the tart. Quarter the remaining strawberries and use them to fill gaps, or cut thirteen individual strawberries into fan shapes and place one on each mini-tart. 8. В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps.
- Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter.
