Today, I’m excited to share with you an absolutely delicious recipe: a strawberry tart, though not the usual one with classic pastry cream, but instead with a diplomat cream. A few weeks ago, after returning from my weekly Pilates class, I passed by my local greengrocer, who had the most beautiful strawberries on display. Just seeing them instantly made me want to create a delicious strawberry tart.
Over the past few weeks, I’ve tested and experimented with several recipes and variations: the traditional French version with vanilla pastry cream and a pâte sablée made with almond flour, and then the same recipe without the almond flour, though I’ve always found that version a bit too “pâtissière,” a touch too heavy for my taste. What I really wanted was a version that felt more springlike, more summery, with just the right touch of acidity to balance the richness of the shortcrust pastry, and a lighter, airier, and less sweet cream that would truly let the strawberries shine. So, I replaced the almond flour with finely grated lemon zest in the shortcrust pastry and made a vanilla diplomat cream: half pastry cream, half whipped cream. It’s truly a delight!
This post is not sponsored. I only share what I truly love. Some links are affiliate, meaning I may earn a small commission at no extra cost to you. Merci!
This is a recipe that’s quite simple to make, though it does require a bit of time. So, if you’re looking for a screen-free Sunday afternoon activity, I highly recommend giving it a try, you won’t be disappointed! You will need an electric mixer to whip the cream. For this occasion, I invested in a KitchenAid mixer with a special whisk for whipped cream, which I highly recommend (it has nine speeds, very practical!). While I can usually whip egg whites by hand with no trouble, after failing twice to whip the cream by hand, I decided it was high time to invest in an electric mixer, and I have no regrets!
This tart is wonderfully generous, and with candles on top, it makes a beautiful and delicious birthday cake. I use my 11-inch (28 cm) Emile Henry ceramic tart pan, and it always looks as gorgeous as it tastes!
French Strawberry Tart with Diplomat Cream and Lemon Shortcrust
Ingredients
Lemon Shortcrust Pastry
- 2 cups (250 g) all-purpose flour
- ⅔ cup (80 g) powdered sugar
- ½ cup plus 1 tbsp (125 g) cold unsalted butter, cut into small cubes
- 1 large egg
- 1 pinch of salt
- Zest of 1 organic lemon (finely grated)
Vanilla Diplomat Cream
- 2 cups (500 ml) whole milk
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 6 tbsp (75 g) granulated sugar
- 4 large egg yolks
- ⅓ cup (40 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- ¾ cup (200 ml) heavy cream (minimum 35% fat), well chilled
Topping
- 1 pound (500 g) fresh strawberries (ideally Gariguette or Mara des Bois)
- A few fresh mint leaves or lemon basil (optional)
Instructions
1. Prepare the Lemon Shortcrust Pastry
- In a large bowl (or stand mixer), mix the flour, powdered sugar, salt, and lemon zest.
- Add the cold butter cubes and work them into the dry ingredients using your fingertips or the paddle attachment until the mixture resembles coarse breadcrumbs. Avoid overworking the dough to keep it tender.
- Add the egg and mix just until the dough comes together.
- Shape into a flat disc, wrap in plastic wrap, and chill for at least 2 hours (preferably overnight). The longer the dough rests, the easier it will be to roll out, and it will shrink less during baking.
2. Bake the Pastry Shell
- Preheat the oven to 320°F (160°C) on the convection setting, or 350°F (175°C) if using a traditional oven (no fan).
- Generously butter the tart pan (11-inch / 28 cm) to ensure the crust releases easily after baking.
- Roll out the chilled dough and line a 11-inch (28 cm) tart pan. Dock the bottom generously with a fork.
- Bake the tart shell without pie weights for 20 minutes, until lightly golden and fully dry. Check the shell at 18 minutes to ensure it doesn’t brown too quickly.
3. Make the Diplomat Cream
a. Vanilla Pastry Cream
- Heat the milk with the split and scraped vanilla bean (or extract) just to a simmer. Remove from heat, cover, and let infuse for 10 minutes.
- Whisk the egg yolks with the sugar until light and pale, then whisk in the cornstarch until smooth.
- Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and whisk in the butter until smooth and glossy.
- Cover with plastic wrap directly on the surface and chill completely in the refrigerator.
b. Whipped Cream
- Whip the cold heavy cream until soft peaks form. For best results, chill the bowl, beaters, and cream for at least 30 minutes beforehand.
c. Assemble the Diplomat Cream
- Gently loosen the chilled pastry cream with a whisk.
- Fold in the whipped cream in two additions using a spatula, lifting and folding gently to preserve the light texture.
4. Assemble the Tart
- Fill the cooled tart shell with the diplomat cream, smoothing the top with a spatula or piping it in for a more elegant finish.
- Arrange the strawberries (washed and patted dry) on top, halved or quartered to your liking. For a classic look, arrange them in a rosette pattern; for a more relaxed, natural style, scatter them more loosely.
- Garnish with mint or lemon basil leaves just before serving.
Notes
- Always work with the pastry dough while it’s cold to prevent stickiness and ensure even baking.
- Assemble the diplomat cream on the day of serving to maintain its airy texture. You can make the dough and pastry cream a day ahead to save time and assemble the tart fresh on the day of serving for optimal texture and freshness.
- Choose ripe, aromatic strawberries that hold their shape and flavor.
- Enjoy the tart the same day or within 24 hours for the best texture and flavor.
