Homemade Strawberry Tart with Pastry Cream

Name: Homemade Strawberry Tart with Pastry Cream
Prep time: 40 min
Total time: 40 min
Yield: 12 servings
Cuisine: Française
Ingredients: 1 cup (120 g) all-purpose flour; 3.5 oz (100 g) unsalted butter, softened; 1 egg yolk; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 3 cups (700 ml) whole milk; 4 tablespoons cornstarch; 2 egg yolks, strained; 1½ cans sweetened condensed milk (about 20 fl oz / 600 ml); 1 lb (500 g) fresh strawberries, hulled and halved; 1 packet strawberry-flavored gelatin

By Marie Lefebvre · Updated September 20, 2026

A stunning no-fuss strawberry tart featuring a golden shortcrust base, a rich condensed milk pastry cream, and fresh strawberries glazed with a jewel-bright jelly topping. Perfect for summer gatherings and guaranteed to impress.

Prep⏱️ 40 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

1 cup (120 g) all-purpose flour
3.5 oz (100 g) unsalted butter, softened
1 egg yolk
2 tablespoons granulated sugar
1 teaspoon baking powder
3 cups (700 ml) whole milk
4 tablespoons cornstarch
2 egg yolks, strained
1½ cans sweetened condensed milk (about 20 fl oz / 600 ml)
1 lb (500 g) fresh strawberries, hulled and halved
1 packet strawberry-flavored gelatin

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). In a bowl, make a well in the flour and add butter, egg yolk, sugar, and baking powder. Mix until a smooth, uniform dough forms.
2
Press the dough evenly into a 10-inch (26 cm) tart pan, building up the sides. Prick the base with a fork and bake for 20 minutes until the edges are lightly golden. Cool completely.
3
In a saucepan, whisk together milk, cornstarch, strained egg yolks, and condensed milk. Cook over medium heat, stirring constantly, until the cream thickens and pulls away from the sides. Remove from heat and let cool until warm but pourable.
4
Pour the cream over the cooled tart shell and spread evenly. Refrigerate for 30 minutes to set the cream.
5
Arrange the strawberry halves cut-side down in tight concentric circles over the entire surface of the cream.
6
Prepare the gelatin with slightly less water than directed for a firmer glaze. Let cool until it is just beginning to set but is still pourable.
7
Spoon or brush the glaze over the strawberries to coat them completely. Refrigerate for at least 2 hours before slicing and serving.

💡 Chef's Tip

Press plastic wrap directly onto the cream surface while it cools to prevent a skin from forming. Use evenly sized strawberries for the most attractive presentation.