Strawberry & Cream Tart

Is it too late to do a Mother’s Day post, I wonder? I suppose not, if you consider every day to be a dedication to your loved ones 🙂 And yet, isn’t it fun to do something special, on a special day, for a special someone? I for one, love these ‘love anecdotes’; there’s so much satisfaction in surprising your dear ones with something, be it a gift, a surprise trip or good food!! So that’s what I did, and whipped up a special meal for Mom over the weekend…..of which, the star was this absolutely sinful, gorgeous and yet, insanely simple Strawberry & Cream Tart!!

Strawberry Cream Tart 1

I know I don’t bake much; blame it on my crazy work life; but when I do, I tell myself it has to be something spectacular. Not that I consider my baking skills to be so, nor my skills of decorating or piping, but hey, at least there’s no compromise when it comes to taste!

Strawberry Cream Tart 3

I was, at first, torn between baking a cake, or trying something different. I won this wonderful book by Rachel Khoo which holds a superb Strawberries & Cream Cake. Alas, no fresh strawberries here, not in this heat at least. And I couldn’t possibly procure them from some far-away destination, nor do we get groceries delivered at home where I live (from online portals I mean). So my next best option was to use strawberry jam, or strawberry pulp/coulis, obviously, store-bought. Luckily, a friend of mine gifted me with various pie fillings; blueberry, strawberry, kiwi, mango. And thus was born my plan for this really lush dessert, the Strawberry & Cream Tart, incorporating a flaky shortcrust pastry, strawberry creme patisserie, strawberry coulis and whipped cream! Ta-daaaaaa…

Strawberry Cream Tart 2

It was a bit daunting to select the right recipe for the tart itself; there are so many varieties and each of them seem perfect. After much deliberation, I decided to choose a shortcrust pastry, one that I had already made some months back. It was super flaky, buttery, and sturdy enough to hold the filling overnight (PHEW!! I was so afraid it would turn soggy and break into pieces when cut), and best part, Mom and Dad loved it!!! Mission successful 😀

Strawberry Cream Tart 4

Strawberry & Cream Tart 


  • Pasta Frolla/Shortcrust Pastry Base/ – 1 portion, recipe here

For the Strawberry Pastry Creme (Crème Pâtissière):

  • Milk – 500 ml
  • Egg Yolks – 4 large
  • Sugar – 130 gm (adjust as per preference)
  • Cornstarch/Corn flour – 30 gm (2 tbsp) or use strawberry/vanilla flavoured custard powder
  • Strawberry pie filling – 200 gm

For the Whipped Cream:

  • Whipping Cream/Double Cream (at least 33% fat) – 200 ml/1 cup (I used Non Dairy Whipping Cream, Rich’s)
  • Icing sugar – 2 to 3 tbsp (adjust if whipping cream is already sweet)
  • Strawberry extract – a few drops, optional
  • Pink food colour

Other ingredients:

  • Strawberry crush – 3 to 4 tbsp


  1. To make the tart base, follow the recipe given here
  2. Let the base cool completely. If refrigerating, wrap in shrink wrap and keep inside the fridge. 
  3. To make the Crem Pat, start by boiling the milk in a saucepan, with 1/2 the sugar.
  4. In a separate bowl, whisk the eggs and keep aside.
  5. Once the milk comes to a full boil, switch off heat.
  6. Now slowly, in a steady drip, pour the milk into the eggs, whisking constantly. (don’t pour the entire hot milk in the eggs or you’ll end up scrambled eggs).
  7. When the eggs and milk have been whisked fully, tip it back into the saucepan and place it over heat, letting it simmer.
  8. Mix the cornflour with the strawberry filling/puree/coulis, and pour it in the custard.
  9. Whisk constantly, until the milk mixture has thickened, and coats the back of a spoon. (It should be thick and gloopy but smooth).
  10. Pour the creme pat into a bowl, and let it cool to room temp.
  11. Line the top with plastic wrap, ensuring that the wrap touches the top of the custard, to avoid forming a film, and refrigerate overnight or until use.
  12. To assemble the tart, place the tart shell on the serving platter.
  13. Brush a generous heaping of strawberry pie filling on the bottom. 
  14. Next spoon in the creme pat and fill the tart generously.
  15. Tap the plate gently to let the filling settle.
  16. Lastly, divide the whipping cream in two halves and add pink food colour to one half, and pipe both on top in a design of your choice.
  17. Serve cold.

Strawberry Cream Tart 6



5 Comments Add yours

  1. That looks wonderful. And your presentation is on point (:

    Liked by 1 person

    1. Nicolas thank you, means a lot coming from a master at presentation as yourself!! 🙂

      Liked by 1 person

      1. awww haha how kind of you

        Liked by 1 person

  2. Megala says:

    Awesome recipe! Amazing photos!

    Liked by 1 person

    1. Thanks as always Megala!!!!

      Liked by 1 person

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