Fragrant Strawberry Almond Cream Tart
Fragrant Strawberry Almond Cream Tart
Making a Basic Strawberry Tart with Crispy and Nutty Pâte Sucrée Crust
Introducing the most fundamental strawberry tart recipe, generously filled with rich almond cream! Learning to make pâte sucrée, the most common type of tart dough, will make it much easier to create other tarts! From ‘Every Recipe in the World’, ‘Man-Gae Recipe’.
Pâte Sucrée (Tart Dough)- 84g unsalted butter, softened
- 56g powdered sugar
- 20g egg (room temperature)
- 126g cake flour
- 28g almond flour
- A little vanilla extract
- A pinch of salt
Crème d’Amande (Almond Cream)- 60g unsalted butter, softened
- 60g powdered sugar
- 60g egg (room temperature)
- 50g almond flour
- 10g cake flour
- A little vanilla extract
- A pinch of salt
Finishing Touches- 150g cold heavy cream
- 30g condensed milk
- Fresh strawberries, as needed
- Blueberries, as needed
- A few mint leaves for garnish
- 60g unsalted butter, softened
- 60g powdered sugar
- 60g egg (room temperature)
- 50g almond flour
- 10g cake flour
- A little vanilla extract
- A pinch of salt
Finishing Touches- 150g cold heavy cream
- 30g condensed milk
- Fresh strawberries, as needed
- Blueberries, as needed
- A few mint leaves for garnish
Cooking Instructions
Step 1
[Making the Pâte Sucrée] In a clean bowl, cream the softened unsalted butter using a whisk or electric mixer until smooth and fluffy. Add powdered sugar and salt, and mix well again with the whisk until just combined, being careful not to incorporate too much air. 
Step 2
Add the room temperature egg and vanilla extract, and quickly whisk to emulsify. Avoid overmixing, as this can cause the dough to separate.
Step 3
Sift the cake flour and almond flour together into the bowl. Using a rubber spatula, gently fold the ingredients together until no dry flour is visible. Stop mixing as soon as the flour disappears.
Step 4
Once the dough comes together into a cohesive ball, turn it out onto a lightly floured surface. Gently gather it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
Step 5
[Making the Crème d’Amande] In a separate bowl, cream the softened unsalted butter with a whisk until smooth. Add powdered sugar and salt, and mix well. 
Step 6
Add the vanilla extract. Gradually add the room temperature egg in 3-4 additions, mixing well after each addition to ensure it emulsifies properly. Adding the egg slowly prevents the mixture from separating.
Step 7
Sift the cake flour over the mixture and gently fold with a rubber spatula until just combined, creating a smooth almond cream.
Step 8
Transfer the finished almond cream into a piping bag. This will help you pipe it neatly into the tart shell for an even finish.
Step 9
[Assembling the Tart] Lightly dust your work surface with flour. Take the chilled pâte sucrée dough from the refrigerator and gently knead it to soften it and make it pliable. 
Step 10
Once the dough is uniformly soft, dust it again with a little flour and roll it out evenly with a rolling pin to about 5mm thickness. Aim for consistent thickness.
Step 11
Carefully place the rolled-out dough into your tart pan, pressing it gently against the bottom and sides to fit. Trim off any excess dough around the edges.
Step 12
Prick the bottom of the tart shell all over with a fork (this is called docking and prevents the crust from puffing up during baking). Pipe the almond cream evenly into the tart shell and smooth the top with a spatula.
Step 13
Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until the tart shell is golden brown and cooked through. Baking time may vary depending on your oven.
Step 14
In a clean bowl, combine the cold heavy cream and condensed milk. Whip using an electric mixer until soft peaks form. Be careful not to overwhip, as it can curdle.
Step 15
Let the baked tart shell cool completely. Once cooled, pipe the whipped cream decoratively over the tart. Arrange fresh strawberries, blueberries, and mint leaves on top for a beautiful garnish. Your delicious strawberry tart is ready!
