A taste of Paris: Mastering the French strawberry tart

There probably isn't a bakery in Paris without a strawberry tart. It's the French's favourite seasonal dessert. A crumbly crust, custard cream, and fresh fruit—that's their idea of the perfect dessert for warm days. It's not too hard to make at home. We have some tips straight from the capital of France.

Even in a simple dessert like a strawberry tart, the principles of French cuisine are evident. First, there must be butter. Second, the cream is delicate but has a distinct vanilla note. Third, there are just enough strawberries to cover the cream without excess. My French friend claims that if you stick to a few basic rules, a homemade tart will be as delicious as one from a Parisian bakery.

Planning is crucial when preparing a French-style tart. The crumbly dough is best chilled in the refrigerator for up to 24 hours, with a minimum of one hour. For this pastry, the rule of room-temperature ingredients does not apply. The butter and eggs must be cold, directly from the fridge. This ensures the dough will be crumbly, not just in name. This type of dough also dislikes long kneading. First, crumble the flour and butter, add the remaining ingredients and quickly knead. This way, the tart base will not be hard.

Even French women, who are undoubtedly masters at making crumbly dough, stick to this rule. You can't make good crumbly dough without accurately weighing the ingredients. Stick to these proportions: 3 (about 300 grams of flour), 2 (200 grams of butter), and 1 (100 grams of sugar). The flour should be sifted; a fine-milled type works well. The butter must be of the best quality and have the highest fat content. It's also worth using powdered sugar.

A classic French tart features custard cream prepared with vanilla seeds. Crème pâtissière is one of the traditional French creams used in many desserts. Making it from scratch is not simple, but the taste is unparalleled. Want to make it easier? Cook ready-made custard and add vanilla seeds, which dramatically simplifies the flavour. The French would disapprove. Introducing whipped cream-based cream with cream and mascarpone wouldn't be to their liking either. But you can consider this option. Arrange fresh strawberries sliced thinly on top. Not too densely, so the cream remains visible. Finally, add a slight green touch, such as finely chopped mint, lemon balm, or basil leaves. These herbs enhance the flavour of the strawberries. Sometimes, grated lemon zest is also sprinkled on top.

Ingredients:

For the crust:

• 300 grams of flour,
• 170 grams of butter, cold and diced,
• 80 grams of powdered sugar,
• 2 egg yolks,
• a pinch of salt.

For the cream:

• 500 mL of milk,
• seeds from 1 vanilla bean,
• 5 egg yolks,
• 85 grams of sugar,
• 35 grams of all-purpose flour,
• 35 grams of potato starch.

Additionally:

• 800 grams of strawberries plus fresh herbs for decoration

Preparation:

1. Start by preparing the crumbly crust. Crumble the butter and flour, add the remaining ingredients, and quickly knead the dough. Mold it into a ball and refrigerate it for at least an hour.
2. Roll out the dough, transfer it to a tart tin, and pierce it with a fork. Line the tart with parchment paper and fill it with dried beans, metal baking beads, or rice. This prevents the edges from collapsing and helps the tart maintain its shape during baking.
3. Preheat the oven to 350°F and bake the tart for 15 minutes.
4. After 15 minutes, remove the parchment paper and weights, and bake for 30 minutes or until the crust is golden brown. Then, remove it from the oven and let it cool.
5. Prepare the cream. In a large pot, bring the milk and vanilla seeds to a boil. Set them aside.
6. Beat the egg yolks and sugar until pale, and add the all-purpose flour and potato starch. Mix until you get a smooth paste. Add 100 mL of the boiling milk, then mix until combined.
7. Pour the egg paste into the rest of the boiled milk, stirring well. Bring it to a boil, stirring frequently until the custard thickens. Then let it cool.
8. Spread the cooled custard cream over the cooled tart. Arrange the strawberries on top, cutting larger ones in half.