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Strawberry Tart Recipe Card
5 from 28 votes

Strawberry Tart Recipe Card

This Strawberry Tart Recipe consists of a golden baked shortcrust pastry filled with a vanilla custard and topped with macerated strawberries soaked in Grand Marnier syrup. The tart offers a combination of a crisp, buttery crust, creamy custard, and fresh, juicy strawberries varnished with a sweet liqueur syrup, ideal as a refined dessert.

Prep Time
20 mins
Cook Time
15 mins
Custard Set Time:
20 mins
Total Time
55 mins
Servings: 8 servings
Calories: 371 kcal
Course: Dessert
Cuisine: French

Ingredients

Crust
  • 1 ¼ cups all-purpose flour
  • 4 oz butter cold, cut into pieces
  • 2 Tbsp sour cream
  • 2 Tbsp sugar
Vanilla Custard
  • 1 ½ cups milk
  • 6 egg yolk
  • ½ cup sugar
  • ½ vanilla bean split lengthwise
  • 2 Tbsp flour
Strawberries and syrup
  • 16 oz strawberries hulled and halved
  • 2 Tbsp Grand Marnier
  • ¼ cup sugar

Instructions

    Cup of Yum
  1. For the crust place all crust ingredients in a food processor and process until it looks like like cornmeal. Press into a tart pan and bake for about 15 minutes until golden brown at 375°F See notes below for tips.
  2. Place the hulled and halved strawberries in a bowl. Sprinkle them with sugar and pour over the Grand Marnier. Toss them around a bit so they are fully coated. Allow them to marinate for about 30-45 minutes. Strain and reserve the juice.
  3. To make the custard place milk and vanilla bean in a saucepan and bring to a boil over medium heat. Remove from heat and allow to cool slightly. Scrape the pulp from the bean and add to the milk. Discard the bean pod.
  4. In a bowl whisk egg yolks and sugar until combined. Add flour and mix well.
  5. Slowly whisk in the milk mixture a little at a time to temper into the egg-sugar mixture. Once half of the milk had been added to the egg-sugar mixture whisk the eggs into the saucepan.
  6. Return the sauce pan and cook for about 10 minutes on medium heat until mixture begins to thicken. Whisk continuously while it thickens.
  7. To assemble the tart evenly spread custard on bottom of crust. Chill the filled shell in the refrigerator for 20 minutes until set. Place individual strawberry halves on top of custard. Serve individual pieces with a drizzle of the reserved syrup.

Notes

  • Press crust mixture evenly into tart pan using a flat-bottomed glass for a thick edge and compact base.
  • Cool tart shell completely before adding custard to avoid sogginess.
  • Freeze baked tart shell for up to 2 months once cooled; custard keeps refrigerated up to 3 days but should not be frozen.
  • Assemble tart shortly before serving to maintain freshness and crust texture, serving within 1-2 days.
  • Reserve and reuse the Grand Marnier strawberry syrup as a drizzle for pancakes or waffles.
  • Use a tart pan with removable bottom and keep tart on the bottom disc when serving.
  • Stop pulsing dough as soon as it resembles a fine crumb to avoid forming a ball and tough crust.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 183mg (61%) Sodium 131mg (5%) Potassium 183mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 650IU (13%) Vitamin C 33.3mg (37%) Calcium 88mg (9%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 46g 15%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 183mg 61%
Sodium 131mg 5%
Potassium 183mg 4%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 650IU 13%
Vitamin C 33.3mg 37%
Calcium 88mg 9%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.