Strawberry Tart

Strawberry Tart

You will need lots of ingredients, and the recipe is a little bit long, but once the tart is ready, you will be very satisfied with the result. If you have a little motivation, there will be no problem making it. (If it is troublesome to make the custard cream, you can use ready-made custard cream too.) Try making this tart.

Ingredients: 18 cm in diameter tart

Tart crust:
65 g
Granulated sugar
45 g
Cake flour
130 g
a small amount
Custard Cream:
250 ml
Hull of vanilla beans
Egg yolk
Granulated sugar
65 g
Cake flour
25 g
Almond cream:
60 g
Powdered sugar
60 g
Almond powder
60 g
Fruits for decoration:
1 pack


1. Tart crust: Put softened butter in a bowl and mix until it has a cream like consistency. Add granulated sugar in 2 to 3 portions and mix well until the mixture becomes white.
2. Add salt and mix. Then add beaten egg little at a time and mix until smooth.
3. Add sifted cake flour and mix well.
4. Form the tart crust into one piece and roll it out to a 2 to 3 mm thickness. Store the tart crust in the refrigerator for 2 hours to over one night.
5. Place the tart crust on the tart mold, poke holes in the crust using a fork and let the tart crust sit in the refrigerator for more than 30 minutes.
6. Custard cream: Put milk and the hull of the vanilla beans torn into 2 pieces into a pan and turn off the heat just before it starts to boil.
7. Put the egg yolks into a bowl and beat. Add the granulated sugar and mix with a hand mixer until the mixture becomes white.
8. Add the flour and mix.
9. Add about half the amount of milk to Step 6 and mix. Add the rest of the milk and mix well. Strain the mixture.
10. When the mixture becomes a cream consistency and you feel that it is heavier, take the pan off the heat and mix using a whisk.
11. When you feel that the mixture is easier to mix again, place the pan on high heat once again and mix with a whisk.
12. When the mixture starts to simmer and the cream becomes shiny, stop the fire, transfer the mixture into a bowl and let it cool.
13. Almond cream: Put softened butter into a bowl and mix until it has a cream like consistency. Add the powdered sugar in 2 to 3 portions and continue mixing until the mixture becomes white.
14. Add the beaten eggs little at a time while mixing. When the mixture becomes smooth, add almond powder and mix using a rubber spatula with a cutting motion. When the mixture is evenly mixed, store the mixture in the refrigerator for 30 minutes to over one night.
15. Baking: When the almond cream is ready, squeeze out the almond cream into the tart mold from Step 5 and bake in a 180℃ oven for 35 minutes.
16. Finishing: When the tart is baked and completely cool, squeeze out the custard cream on the surface, decorate with strawberries and then it is ready! ( You can also decorate the tart using any kind of fruits.)

Story Behind this Recipe

An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.