YOU’VE NEVER TASTED A STRAWBERRY TART THIS GOOD (AND YES, IT’S HOMEMADE)

As the days grow longer and the sun begins to warm the air, there’s one dessert that truly captures the essence of summer: strawberry tart. This version brings together everything you could want in a summer treat—crisp buttery crust, moist almond-filled center, rich vanilla custard, and a generous topping of fresh, ripe strawberries. It’s a classic dessert with timeless appeal, and once you taste it, you might just agree—it’s even better than the one from the local bakery.

The base is a delicate shortcrust pastry, baked to golden perfection and layered with a soft, sweet mazarin filling made from marzipan, butter, and sugar. A thin coating of melted dark chocolate creates a subtle crunch and a delicious barrier between the crust and the cream. On top of that sits a smooth vanilla custard, made from scratch with real vanilla and folded with whipped cream for a light, luscious finish. The final touch? Plump strawberries and a brush of red currant jelly for shine, crowned with chopped pistachios for color and texture.

How to Build the Perfect Summer Tart

This tart is all about layers—and each one plays an important role. It begins with the shortcrust pastry, made from a simple mix of butter, flour, powdered sugar, and a pinch of salt. Once brought together with a small egg, the dough is chilled to allow it to rest and firm up before rolling it into a tart pan. A short rest in the fridge helps prevent shrinkage during baking and ensures that perfectly crisp edge.

Next comes the mazarin layer, a nod to the traditional Danish almond tarts. The marzipan is grated and blended with soft butter and sugar, then enriched with eggs and a bit of flour. It’s spread over the pastry base and baked until golden and slightly puffed. Once cooled, a thin coat of melted dark chocolate is brushed over the surface. Not only does this add depth of flavor, it also keeps the pastry from getting soggy once the cream is added.

The vanilla custard is a star in its own right. Made from whole milk, cream, egg yolks, and real vanilla, it’s gently cooked until thickened, then cooled and folded with freshly whipped cream to achieve that light, cloud-like texture. This layer is spread generously over the cooled tart, creating a smooth bed for the strawberries.

And finally, the grand finale: rows of juicy strawberries arranged on top, glistening with a touch of melted currant jelly for that picture-perfect shine. A scattering of chopped pistachios adds a pop of color and a subtle nutty crunch, tying the whole dessert together in a stunning finish.

What makes a tart crust perfectly crisp? Can I prepare the strawberry tart in advance? What can I use instead of red currant jelly?

Strawberry Tart

LOOK HERE!! Summer is (almost) here, and I’ve made the most delicious strawberry tart. I think it turned out super gorgeous!!

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What makes a tart crust perfectly crisp?

Chilling the dough before rolling and baking helps prevent shrinkage and creates a flaky, crisp texture. Using cold butter and handling the dough minimally ensures the crust stays tender and doesn’t become tough.

Can I prepare the strawberry tart in advance?

Yes! You can bake the crust and mazarin base a day ahead and prepare the custard in advance. Assemble the tart with cream and strawberries just before serving for the freshest texture.

What can I use instead of red currant jelly?

If you don’t have red currant jelly, you can use a light apricot jam or raspberry jam thinned with a bit of water. Warm it slightly before brushing over the berries for a glossy finish.