Sweet recipe - Strawberry and almond tart

This tart is particularly gourmet, combining a delicious almond cream flavored with rum and a vanilla custard.

You'll need a tart ring (approx. 20x3 cm) and two sheets of baking paper. If you don't have one of these, you can use a tart tin (although the result won't be as crisp). 😊).

For the occasion, I made this recipe with my family using small circles, so that everyone could decorate the tart as they wished. Feel free to do the same!

- Chef Julian

Strawberry and almond tart


Portions Preparation time
6 1h15



- For the pastry cream -

Whole milk
60g Sugar
25g Butter
Vanilla bean
Egg yolks (2 to 3)
25g Maïzena


- For the sweet dough -

210g White flour
125g Cold butter
35g Powdered sugar
25g Almond or hazelnut powder
1 Lemon zest
1 Pinch of Salt
1 Egg (50g)


- For the almond cream -

50g Almond powder
50g Melted butter
50g Powdered sugar
5g Cornstarch
30g Egg
1 tablespoon Rum



Step 1/6 - Pastry cream

Heat the milk in a saucepan with the butter, 30g sugar and vanilla pod, split in half and scraped.

Meanwhile, whisk the egg yolks, remaining sugar and cornflour in a bowl.

Once the milk is hot, pour it over this mixture, stir and transfer to a saucepan.

Cook over medium heat, stirring constantly, for 4 minutes from boiling.

Transfer to a dish, then cover with cling film to prevent drying out.

Set aside in the fridge.


Step 2/6 - Sweet dough

In a bowl or mixer, combine the flour, cold butter pieces, lemon zest, powdered sugar, almond powder and pinch of salt. Salt.

Mix by hand or with a leaf (the leaf-shaped utensil of a flat mixer) until the butter is completely incorporated.

Add the beaten egg and mix until smooth.


Step 3/6

Roll out the dough (3 mm thick) between two sheets of baking paper using a rolling pin.

Line a baking tray with a sheet of baking parchment with a tart circle (i.e. spread it out evenly on the bottom). Be careful to make a right angle at the bottom of the circle to prevent it from falling out during baking.

Trim the excess pastry with a knife flush with the circle, then prick the bottom of the pastry with a fork.


Step 4/6 - Almond cream

Whisk all the ingredients together in a bowl, then pour into the tart shell.

Bake for 25-30 min at 180°C.

Once cooked, place the tart on a wire rack to cool quickly.


Step 5/6

Take the crème pâtissière and whip it vigorously to a smooth, supple consistency.

Spread over the tart.


Step 6/6

Cut out the strawberries and place them harmoniously on top.

Give free rein to your artistic soul to cut out the strawberries!

To finish, brush the strawberries with raspberry jelly. This will add a shiny finish.


And there you have it, you'll be telling us all about it!


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