If you love French dessert you probably love those delicious Tarte aux Fraises! Made with a buttery melt in your mouth pate sablée, covered with a rich almond cream, filled with a sweet vanilla pastry cream and topped with fresh strawberries. It may seems like something you would only find in a French bakery but it’s actually pretty easy to make and enjoy at home! If you are ready to learn how to make this classic french strawberry tart, keep reading and I will tell you all the steps to make it! If the french version is not for you, you can try my strawberry pie or my strawberry galette!
Ingredients you’ll need
- Tart shell
- pate sablée (shortcrust pastry)
- Almond cream
- Almond flour
- Sugar
- Butter
- Egg
- Crème patissière (pastry cream)
- Milk
- Vanilla pod
- Egg Yolks
- Sugar
- Corn Starch
- Fresh strawberries
How to make the perfect Tarte aux Fraises
First, roll down your pate sablée and place it in a pie pan. Using a fork, make some little holes all around the dough.
In a small bowl, mix together the sugar, the soft butter, the almond flour and the egg until well combined.
Spread the almond cream onto the pate sablée and bake for 20 to 30 minutes at 350F (180C), until golden brown.
Let cool down completely.
In a saucepan, boil the milk with a scraped vanilla pod.
In a bowl, mix together the sugar, corn starch and eggs until well combined.
Once the milk is boiling, pour it SLOWLY on the egg mixture stirring constantly.
Pour this mixture back in the saucepan on medium heat. Stir until the cream starts to make little bubbles.
Pour into a bowl and cover to contact with plastic wrap. Then refrigerate for at least 1h or until completely cold.
Once cold, give it a good stir with a whisk.
Scoop the mixture onto the pie crust with the almond cream.
Top with fresh strawberries and voila!
Your Classic French Tarte aux Fraises is ready to enjoy!
Ingredients
Pie Shell
- 1 Pate Sablée
Almond Cream (crème d'amande)
- 2/3 cup (60g) Almond flour
- 1/4 cup (60g) Sugar
- 1/4 cup (55g) Butter
- 1 Egg
Pastry Cream (crème patissière)
- 1 cup (230g) Milk
- 1 Vanilla pod
- 4 Eggs Yolks
- 1/4 cup (60g) Sugar
- 2 tbsp (10g) Corn Starch
Strawberries Topping
- Fresh Strawberries
Instructions
Make the pie shell
- First, roll down your pate sablée and place it in a pie pan. Using a fork, make some little holes all around the dough.
Make the almond cream
- In a small bowl, mix together the sugar, the soft butter, the almond flour and the egg until well combined.
- Spread the almond cream onto the pate sablée and bake for 20 to 30 minutes at 350F (180C), until golden brown.
- Let cool down completely.
Make the pastry cream
- In a saucepan, boil the milk with a scraped vanilla pod.
- In a bowl, mix together the sugar, corn starch and eggs until well combined.
- Once the milk is boiling, pour it SLOWLY on the egg mixture stirring constantly.
- Pour this mixture back in the saucepan on medium heat. Stir until the cream starts to make little bubbles.
- Pour into a bowl and cover to contact with plastic wrap. Then refrigerate for at least 1h or until completely cold.
- Once cold, give it a good stir with a whisk.
Make the Tarte aux Fraises
- Scoop the mixture onto the pie crust with the almond cream.
- Top with fresh strawberries and voila!