Strawberry Tarts

Simple to make these Strawberry Tarts are a real taste of summer

Dessert | June 23, 2012 | By

It may  not look much like summer outside, but Strawberry Tarts are very much part of a British summer.  When I saw that ‘Summer Berries’ was the theme for the June Tea Time Treats challenge run by Karen at Lavender and Lovage and Kate at What Kate Baked, I decided to have a go at making them myself.  As a bonus, strawberries are the ‘One Ingredient’ for the One Ingredient challenge run by Laura, How to Cook Good Food and her co-host Nazima, Working London Mummy who is hosting this month.



 Strawberry Tarts  (makes 8)

1 sheet ready rolled puff pastry
Punnet of strawberries
2tbsp strawberry jam
1 egg white
1tbsp caster sugar
For the creme patisserie
2 egg yolks
50g caster sugar
15g cornflour
175ml milk
1tsp vanilla extract 
15g butter
1. Using a large pastry cutter, cut out  8  circles of puff pastry.  Using a small cutter, mark the centre (do not cut all the way through.)
2. Place the circles on a piece of baking parchment on a baking tray, brush with egg white and sprinkle with caster sugar.
3. Bake at 220C for about 10 minutes until risen and golden.  Leave to cool.
4. Make the creme patisserie:  Beat the egg yolks with the sugar until it becomes pale and fluffy, add the cornflour and mix thoroughly.
5. Heat the milk in a pan until nearly boiling, pour slowly over the egg mixture beating all the time, return the mixture to the pan and add the vanilla extract.
6. Heat gently until it comes to the boil, continue to cook for 2 minutes until it has thickened, add a knob of butter to add a little gloss to the sauce.
7. Pour into a bowl (if you have any lumps, you can sieve it into the bowl), cover with cling film and chill.
8. Sieve the jam to make a smooth glaze.
To assemble:
1. Carefully cut the centre circle out of the baked pastry circles and remove the centre of the shell.
2. Put a teaspoon of jam in the bottom of each of the cases.
3. Add 3 tsp of creme patisserie into the case.
4. Place a large strawberry on top of the creme patisserie.
5. Spoon over more strawberry glaze.
6. Slice a strawberry into a fan (optional)
I know puff pastry isn’t traditional for strawberry tarts, but it worked really well adding a lovely light, sweet crunch to the strawberry and creme patisserie.
If you want an even easier way to make these tarts, buy some vol-au-vent cases, which is effectively what I made,  use a high quality ready made chilled vanilla custard, you could knock these up in no time at all.


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Kate@whatkatebakedKaren S BoothJaniceFiona MacleanDom at Belleau Kitchen Recent comment authors

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Laura loves cakes

These are so cute and they look so tasty…I love that they're bitesize too…a good excuse to eat several!! 🙂

Working London Mummy Working London Mummy

gorgeous little treats. YUM!


These are absolutely gorgeous Janice. 🙂

Baking Addict

Love the puff pastry tarts – great idea! Please send me a plateful 🙂


They look so yummy and so stylish! I love strawberries and this looks like one of the better ways to eat them!


What a good idea, and so summery. I love shop bought puff pastry. It works so well and the look of these pastries is so impressive , just like something you would pick up in a French patisserie.
Thanks so much for entering One Ingredient this month! xx


They look so pretty – perfect little bites to end a meal!

Dom at Belleau Kitchen

They just look so chic and propper! I'd love them with a cup of tea right now! My only issue is that I'm not a huge fan of custard although I'm sure I could be persuaded!!

Fiona Maclean

I think this one is just not fair! I have a strawberry allergy…and things like this are just sent to make me feel jealous!


Sorry Fiona, that must be very frustrating.

Karen S Booth

BEAUTIFUL tarts and photos Janice and a PERFECT Tea Time Treats entry too….thanks so much for embracing BERRIES! Karen


What cheery little tarts- perfect to counteract the soggy summer we've had so far! Thank you ever so much Janice for entering TTT!