Strawberry Pie
A classic strawberry tart with a crispy shortcrust pastry base, sweet almond filling, airy pastry cream, and fresh strawberries on top. A delightful summer tart, perfect for coffee or the dessert table. In this recipe, I use a tart ring to bake the shortcrust pastry, which makes it extra crispy and beautiful. If you don't have a tart ring, you can also use a springform pan or a regular tart pan. However, this will make the shortcrust pastry less crispy, as it won't get air circulating around the edges.
Posted on 6/1/2025
Servings
10
Total time
2 hours
Servings
10
Total time
2 hours
Ingredients
Shortcrust Pastry
Almond Filling
Pastry Cream
Additionally
Instructions
Shortcrust Pastry
Crumble the butter into the flour and add powdered sugar
Add the egg yolk and mix the dough until it becomes firm and uniform
Chill the shortcrust pastry in a plastic bag for half an hour
Roll out the shortcrust pastry thinly and cut out the base with a 23 cm tart ring to fit as the base
Roll the remaining dough into a strip to fit around the edge of the tart ring, press the sides into the tart ring, and prick the base with a fork
Pre-bake the base for 15 minutes at 175°C conventional oven
Prepare the almond filling in the meantime
Almond Filling
Grate the marzipan and whisk it with sugar and butter
Add the eggs one at a time and whisk well
Fold in the all-purpose flour and spread the almond filling in the pre-baked tart base
Bake the tart for an additional 15 minutes at 175°C conventional oven
Finely chop the chocolate and sprinkle it over the tart
Once the chocolate has melted on the tart, spread it over the tart
Let the tart cool
Pastry Cream
Whisk the egg, milk, sugar, cornstarch, and vanilla sugar together in a saucepan
Heat the mixture while stirring constantly until it thickens
Let the cream cool completely in the refrigerator
Whip the cream to whipped cream and fold it into the cold cream
Spread the cream over the almond filling in the tart
Slice the strawberries and arrange them on top of the cream
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