Strawberry Tart with Pastry Cream

A classic dessert and easy to make!

Delicious “Frolla” crust filled with pastry cream.

Ingredients ( 4 tarts 12 cm/ 4.7 inch diameter)


  • 280 g Unsalted Butter (9.8 oz)
  • 2 tbsp Milk
  • 1 Yolk
  • 1 tsp Salt
  • 160 g Sugar (5.6 oz)
  • 400 g Flour (14 oz)

Pastry cream

  • 500 g Milk (18 oz)
  • 120 g Sugar (4.2 oz)
  • 40 g Cornstarch (1.4 oz)
  • 2 Eggs


  • Strawberries
  • Chocolate


  1. Preheat the oven 160°C (320° F)
  2. Cream the butter in a mixer
  3. Add milk and yolk. Mix for 2 minutes
  4. Add salt, sugar, and flour. Mix until everything is well combined.
  5. On a floured surface, roll out about 0.5cm ( 1/4 inch). Place it in the tart mold. Using a fork prick the crust.
  6. Bake for 12 minutes or until golden brown.
  7. Make the pastry cream, in a pot heat milk and half of the sugar.
  8. While the milk is heating, in a bowl mix the rest of the sugar, cornstarch and the eggs. Mix until well combined.
  9. Once the milk starts to boil, pour it over the egg mixture and mix.
  10. Return the mixture to the pot and cook over medium heat, stirring constantly, until it gets the desired density. Let it chill in the freezer covered with a sheet of cling film. (Whisk until smooth after chilling)
  11. Fill the tarts with pastry cream
  12. Decorate with strawberries and chocolate.