Strawberry tart, composed of a sablé Breton base, strawberry puree, diplomate cream with pistachio praline and decorated with fresh strawberries.

The quantities mentioned in this recipe are ideal for a 20 to 22 cm diamter tart.

Strawberry Tart


Sablé Breton
  •  180°C
  •  20min
  • Mix the egg yolks with sugar until it becomes white and foamy.
  • Add the soft butter and vanilla extract then mix well to obtain a smooth paste.
  • Add the flour, salt and baking powder.
  • Cover the dough and keep in the fridge for 2 hours at least.
  • Spread the dough, cut and cook it in a pastry circle in a preheated oven at 180°C.
  • When it is ready, let the cake cool on a baking rack.
Strawberry Tart

Strawberry Puree
  • Dice the strawberries and put it in a small pan.
  • Add sugar.
  • Bring to a simmer over medium to low heat.
  • Stir occasionally until it becomes like tomato sauce.
Strawberry Tart

Diplomat Cream (Crème Diplomate)
  • Put the milk in a pan and bring to a boil.
  • In a separate bowl, mix the egg yolks, sugar and cornstarch until well combined.
  • Add half of the boiled milk to the egg mixture and stir until well combined.
  • Add the mixture to the remaining milk in the pan.
  • Cook over medium heat and stir continuously.
  • Remove the custard from heat and add the cold butter cubes then mix until it completely melts.
  • Transfer to a glass bowl, and cover in contact with a cling film.
  • Keep in the fridge for 2 hours.
  • Whip the custard with pistachio praline until smooth.
  • In a separate bowl, whip the double cream. The whipped cream shouldn’t be very firm.
  • Combine the whipped cream with whipped custard.
  • Put the diplomat cream in a piping bag.

  • Spread the strawberry puree over the sablé Breton.
  • Pipe the diplomat cream.
  • Decorate with strawberries and pistachios.