Classic French Strawberry Custard Tartlets: The Ultimate Summer Dessert

Few desserts capture the essence of summer quite like these exquisite Strawberry Custard Tartlets, known in France as “Tartes aux Fraises.” These delightful mini pastries feature delicate, buttery shortcrust pastry shells, generously filled with a luscious vanilla pastry cream (crème pâtissière), and crowned with an abundance of vibrant, fresh strawberries. They are not merely a treat but a culinary experience, perfect for elevating any special occasion, brightening an afternoon tea party, or simply enjoying as a refreshing dessert on a warm day.

There’s an undeniable charm to strawberry tartlets, especially during the warmer months. Their light, fresh, yet wonderfully buttery and creamy profile makes them an instant hit with everyone, children and adults alike. This classic dessert is a celebration of textures and flavors: the satisfying crunch of the crust, the smooth richness of the vanilla custard, and the sweet-tart burst of fresh strawberries.

Much like their larger counterpart, the Strawberry Custard Tart, or these delightful Fresh Fruit Tartlets, these mini strawberry tarts perfectly marry a homemade buttery tart crust with a velvety vanilla pastry cream filling and a generous topping of succulent fresh strawberries. While crafting these French patisserie jewels might seem like a labor of love, the truly spectacular end result is always worth the effort. It’s an elegant way to impress your guests, offering a dessert that looks as incredible as it tastes.

The Essential Ingredients for Strawberry Custard Tartlets

Creating these delightful mini strawberry tarts is a process of assembling three harmonious components. Each element plays a crucial role in building the perfect balance of flavor and texture that defines this classic French dessert:

• The Tartlet Pastry (Pâte Sucrée): A sweet, tender, and incredibly buttery shortcrust pastry that forms the foundation.
• The Creamy Filling (Crème Pâtissière): A rich, smooth vanilla custard that provides a luxurious contrast to the pastry.
• The Fresh Fruits: Sweet, juicy strawberries that bring a burst of freshness and vibrant color.

Crafting the Perfect Tartlet Pastry: Sweet Almond Shortcrust

Our tartlet crust is made from what the French call ‘Pâte Sucrée à l’Amande‘, which translates beautifully to a Sweet Almond Shortcrust Pastry. This pastry is renowned for its delicate texture, rich buttery flavor, and a subtle hint of almond that complements the strawberries and vanilla custard perfectly. To prepare this exquisite base for your Strawberry Tartlets with Pastry Cream, you will need the following high-quality ingredients (specific quantities are detailed in the full recipe card below):

• Almond Meal: Also known as blanched ground almond, it provides a tender crumb and a delightful nutty flavor.
• All-Purpose Flour: The structural backbone of our pastry.
• Powdered Sugar: (Icing Sugar) Ensures a smooth texture and the perfect level of sweetness without grittiness.
• Salt: A pinch enhances all the other flavors.
• Unsalted Butter: At room temperature, crucial for the right consistency and rich flavor.
• Egg: Also at room temperature, to bind the ingredients and add richness.

Using quality ingredients, especially butter and fresh almond meal, will make a noticeable difference in the final taste and texture of your tart shells.

The Velvety Heart: Crème Pâtissière (Vanilla Custard)

The filling for these exquisite French Fruit Tarts is another cornerstone of classic French patisserie: the Crème Pâtissière. This rich, creamy custard, often referred to simply as pastry cream or vanilla custard, is incredibly versatile and forms the perfect soft, sweet counterpoint to the crisp pastry and fresh fruit. It’s surprisingly straightforward to make, requiring just a few common ingredients:

• Milk: Full cream milk is recommended for richness, though a mix of milk and cream can also be used for an even more luxurious texture.
• Caster Sugar: Fine granulated sugar that dissolves easily, ensuring a smooth custard.
• Egg Yolks: Provide richness, color, and act as a thickener.
• Cornstarch: (or plain flour) The primary thickener, giving the cream its characteristic stability.
• Vanilla: The star flavor! Use a vanilla bean, high-quality vanilla paste, or pure vanilla extract for the best aroma and taste.
• Butter: Optional, but a small amount whisked in at the end adds extra silkiness and sheen.

How to Make Perfect Mini Strawberry Custard Tartlets

The process of creating these French-inspired mini fruit tarts with custard is divided into three key stages: preparing the pastry, making the creamy filling, and finally, assembling and decorating with fresh strawberries. While it requires a bit of patience and attention to detail, each step is manageable and rewarding.

1. First, you will prepare the Sweet Shortcrust Pastry, allowing it ample time to chill before blind baking it to golden perfection.
2. While the tartlet shells cool, you’ll move on to crafting the silky Vanilla Custard Filling, which will then be gently poured into the crisp pastry cases.
3. The final step involves arranging the vibrant fresh Strawberries artfully over the creamy filling, creating a dessert that’s as beautiful as it is delicious.

Mastering the Sweet Shortcrust Pastry (Pâte Sucrée)

Many home bakers find making their own pastry daunting, but I promise you, with a bit of practice and understanding, it’s a skill you’ll quickly master. The most critical aspect of working with sweet shortcrust pastry (Pâte Sucrée) is allowing it sufficient time to rest and chill at various stages. This prevents shrinkage, makes it easier to handle, and ensures a wonderfully tender, flaky result. We will use the “sanding” technique for this recipe, where butter is worked into the dry ingredients first.

Here’s a breakdown of how to prepare your Sweet Shortcrust Pastry:

• Begin by combining all the Dry Ingredients (almond meal, plain flour, powdered sugar, and salt) in the bowl of your stand mixer. Add the Unsalted Butter, which should be at room temperature and cut into small cubes. Using the paddle attachment on low to medium speed, mix until the ingredients come together, forming a crumbly, thick sand-like texture.
• In a separate small bowl, lightly beat the Egg. Add this to the dry ingredients and butter mixture. Continue to beat for just a few seconds, only until the dough starts to gather into a cohesive mass. Overmixing will develop the gluten, making the pastry tough.
• Gently flatten the pastry dough into a disc. Place it between two sheets of lightly floured baking paper, which makes rolling much easier and prevents sticking. Roll the dough evenly to your desired thickness (about 2-3mm or 1/10 inch). Transfer the rolled dough (still between the baking paper) to the fridge to rest for a minimum of 30 minutes, ideally 1 hour. This chilling time is essential for the butter to firm up and the gluten to relax.
• Once chilled, remove the top sheet of baking paper. Carefully use your chosen tartlet cutters or a knife to cut out circles of pastry. Gently line your pastry rings with the dough. I prefer using 10 cm (4-inch) perforated pastry rings for a crispier base. Prick the bottom of each lined shell with a small fork. This prevents the pastry from puffing up excessively during baking. If you don’t have tart rings, a muffin pan can be used to make mini tartlet shells.
• Preheat your oven to 160°C (325°F). While the oven heats, place your prepared pastry-lined rings (or tins) in the freezer for 10-15 minutes. This quick freeze helps the butter stay cold and firm, further minimizing shrinkage during baking.
• Blind bake the tartlet shells for 15 to 20 minutes, or until they are fully baked and lightly golden. If the edges start to brown too quickly, you can loosely cover them with foil.
• Remove the baked shells from the oven and carefully unmold them from the rings. Allow them to cool down completely on a wire rack before filling. This ensures a crisp crust that won’t become soggy when the custard is added.

Your beautifully golden tartlet shells are now ready for the next delightful component: the Berry Custard Tart filling!

Pro Tip: This recipe utilizes the “sanding” technique (sablage), where cold butter is incorporated into the flour first. An alternative is the “creaming” method (crémage), where softened butter and sugar are creamed together before adding other ingredients. Each method yields slightly different textures. You can explore a more in-depth comparison and detailed instructions for both techniques in my comprehensive article on Sweet Shortcrust Pastry (Pâte Sucrée)!

Creating the Silky Vanilla Crème Pâtissière (Custard Filling)

Making a homemade Crème Pâtissière, or pastry cream, might sound intimidating, but it’s actually a surprisingly quick and simple process that yields incredible results. Its rich, velvety texture and classic vanilla flavor are unparalleled. While store-bought packet custards are an option, I always encourage attempting this homemade Pastry Cream recipe for truly authentic French fruit tarts.

Here’s how to make Crème Pâtissière:

• In a small saucepan, gently heat the Milk with the Vanilla over low heat. Keep a close eye on it, as you want it to come to a gentle simmer, not a rolling boil, to properly infuse the vanilla flavor without scorching the milk.
• Meanwhile, in a separate mixing bowl, vigorously whisk together the Caster Sugar and Egg Yolks until pale and creamy. Then, gradually add the Cornstarch, whisking continuously until it is fully incorporated and the mixture is smooth and free of lumps.
• Once the milk reaches a simmer, remove it from the stove. Slowly temper the egg yolk mixture by pouring a small amount of the hot milk into the egg mixture while continuously whisking. This gradually raises the temperature of the eggs, preventing them from scrambling. Once tempered, pour the entire egg-milk mixture back into the saucepan with the remaining hot milk. Return the saucepan to low heat.
• Continue to whisk constantly over low heat. The cream will gradually thicken. Once it starts to boil again (you’ll see large bubbles), continue whisking for another 30 seconds to 1 minute to ensure the cornstarch is fully cooked and activated. This step is crucial for achieving a stable, thick custard. Remove it from the heat immediately.
• If you choose to add Butter for extra richness and sheen, do so now, off the heat. Whisk it in until it’s completely melted and incorporated into the pastry cream.
• Transfer the hot pastry cream into a clean, shallow bowl or dish. To prevent a skin from forming on the surface as it cools, immediately cover it with plastic wrap, ensuring the wrap directly touches the entire surface of the cream. Place it in the fridge to cool completely until it reaches room temperature, or even colder for easier handling.

Pastry Cream Tip: How to know your custard is perfectly cooked?
A good rule of thumb is to cook it for approximately 1 minute per liter of milk (or proportionally for smaller amounts) once it returns to a boil after combining with the egg mixture. For this recipe, using 250ml of milk, cooking it for an additional 15-20 seconds after it starts boiling again should be sufficient to ensure it’s properly thickened and stable.

Assembling Your Exquisite Strawberry Cream Tarts

The final, most satisfying step is bringing all the carefully prepared elements together to create these irresistibly delicious summer Strawberry Tartlets with Custard!

Before assembly, ensure your Crème Pâtissière has cooled down completely to room temperature. It should still be fluid enough to pour or pipe smoothly into the tart shells, but not warm. If it has set too firmly in the fridge, a quick whisk will loosen it up and restore its creamy texture.

• Gently spoon or pour the cooled Custard into each baked Tartlet Crust. For a neater finish, you can use a piping bag with a round nozzle. Use a small offset spatula or the back of a spoon to smooth the top of the custard evenly. Set these filled tart shells aside.
• Carefully wash your fresh Strawberries and remove their green stems. For an elegant presentation, slice the strawberries into thin, uniform strips. Alternatively, you can halve or quarter them, depending on their size and your desired aesthetic.
• Artfully arrange the sliced strawberries over the custard filling. You can poke them slightly into the cream to secure them, or arrange them in concentric circles, fanned patterns, or in a delightful ‘unorganized, messy’ heap for a rustic charm. The goal is to almost completely cover the custard with the vibrant red fruit.
• For an added touch of elegance and shine, you can lightly brush the strawberries with a clear fruit glaze or a simple apricot jam warmed with a touch of water. A dusting of powdered sugar just before serving also adds a beautiful finish.

Strawberry Custard Tartlets: Recipe FAQs

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Recipe Card

Fresh Strawberry Tartlets with Vanilla Custard

5 from 8 votes

These French Strawberry Tartlets with Custard Filling are the ultimate summer dessert: a flaky homemade pastry crust, creamy vanilla Pastry Cream, and luscious fresh Strawberries!

Servings:

8
Tartlets

Author:

Sylvie

Prep Time

45 minutes
mins

Cook Time

30 minutes
mins

Cooling Time

2 hours
hrs

Total Time

3 hours
hrs
15 minutes
mins

Print Recipe

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Ingredients

Sweet Shortcrust Pastry (Almond Pâte Sucrée)

• 120 gr (1/2 cup) Unsalted Butter, soft, at room temperature
• 15 gr (2 tbsp) Powdered Sugar, or Icing Sugar
• 40 gr (1/3 cup + 2 tbsp) Almond Meal
• 1 Large Egg, at room temperature
• 1 pinch Salt
• 200 gr (1 1/3 cup) Plain / All-Purpose Flour

Vanilla Pastry Cream

• 250 ml (1 cup) Full Cream Milk
• 1/2 teasp. Vanilla Paste, Or Extract (or 1 vanilla bean, scraped)
• 2 Egg Yolks
• 15 gr (1 tablesp.) Caster Sugar
• 15 gr (2 tablesp.) Cornstarch

Strawberry Topping & Garnish

• 250 gr (9 oz) Fresh Strawberries, washed and hulled
• Icing Sugar, for dusting (optional)
• Clear fruit glaze or apricot jam, for shine (optional)

Instructions

Sweet Shortcrust Pastry (Almond Pâte Sucrée)

1. In the bowl of a stand mixer, cream together the very soft butter and powdered sugar for 2 to 3 minutes until the mixture is pale and fluffy. Add the egg, almond meal, and salt, mixing until just combined.
2. Gradually add the flour on the lowest speed. Mix only until the dough starts to come together. Avoid overworking the pastry to keep it tender.
3. Transfer the dough between two sheets of lightly floured baking paper. Roll thinly to about 2-3mm (1/10 inch) thickness. Chill in the fridge for at least 30 minutes to 1 hour.
4. Using cutters, line your 10 cm / 4 inch pastry rings (or tartlet pans) with the pastry. Prick the bottom of each shell with a small fork. Return to the fridge to rest for another 30 minutes to 1 hour.
5. Preheat your oven to 160°C (325°F). Place the filled pastry rings (or tins) on a baking tray in the freezer while the oven preheats.
6. Blind bake for 20 to 30 minutes, or until the crusts are fully baked and golden brown (see note 1). Remove from the oven and allow to cool completely on a wire rack.

Vanilla Pastry Cream

7. In a small pot, gently heat the milk and vanilla over low heat until it just begins to simmer. In a separate bowl, whisk together the sugar and egg yolks until pale. Then, add the cornstarch and whisk until smooth.
8. Slowly pour about a third of the hot milk into the egg yolk mixture while continuously whisking to temper the eggs. Then, pour the tempered mixture back into the pot with the remaining milk. Return to low heat and whisk continuously until the cream thickens. Once it reaches a boil, whisk for an additional 30 seconds to ensure it’s cooked through (see note 2). Remove from the stove.
9. Transfer the pastry cream to a shallow pan. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place in the fridge to cool completely until it reaches room temperature or is chilled.

Assembling the Strawberry Tartlets

10. Once the pastry cream is cool and loosened with a whisk, pour it (or pipe it for precision) into each cooled tartlet shell. Smooth the top with an offset spatula.
11. Wash and hull your fresh strawberries. Slice them into strips or halve them, then arrange them attractively over the custard filling, pressing them slightly into the cream to secure (see note 3).
12. Optionally, brush the strawberries with a warmed clear fruit glaze or a light dusting of icing sugar. Keep the assembled tartlets refrigerated and serve within 2 days for the best quality.

Video: How to Make Crème Pâtissière

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Notes

Disclaimer: For the best and most consistent results, I highly recommend using metric measurements (grams/ml) over cup/tbsp measurements in baking.

For more comprehensive information, detailed step-by-step instructions, troubleshooting tips, and variations on the pastry and the cream, please refer to my dedicated posts: Pâte Sucrée (Sweet Shortcrust Pastry) Recipe and Vanilla Pastry Cream Recipe.

This recipe was developed using 10cm / 4 inch wide Perforated Pastry Rings, which contribute to a very crisp crust.

Specific Notes:

1. I typically do not use baking weights or beads when blind baking this pastry if it has been properly chilled. With sufficient resting and chilling time, the pastry should hold its shape and not shrink significantly. If you are concerned about shrinkage, you can always line the raw pastry shells with a small piece of baking paper and fill them with pie weights or dried beans. Remove these about halfway through the baking process to ensure the bottom of the crust fully bakes.
2. The technique of slowly adding hot milk to the egg mixture (tempering) is crucial. It prevents the eggs from cooking too quickly and scrambling, ensuring a smooth, lump-free custard. Always cook pastry cream over low heat and whisk constantly. It might take longer to thicken, but this is the best way to avoid scorching or lumps.
3. There are numerous ways to decorate and finish your strawberry tartlets. The “unorganized, messy” look with sliced strawberries is a charming, rustic style. However, feel free to get creative with your arrangement, whether it’s neat concentric circles, fanned slices, or even combining with other berries for a colorful effect.

Nutrition (per serving)

Calories: 300kcal |
Carbohydrates: 30g |
Protein: 6g |
Fat: 18g |
Saturated Fat: 9g |
Cholesterol: 105mg |
Sodium: 136mg |
Potassium: 128mg |
Fiber: 2g |
Sugar: 7g |
Vitamin A: 520IU |
Vitamin C: 18mg |
Calcium: 67mg |
Iron: 2mg