Strawberry Tart Recipe

Strawberry tart as strawberry cake

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Super genius, here I show you my Strawberry Tart Recipe

This is a great strawberry cake based on shortcrust pastry with cream filling.

I prefer to use small cake tins. The mini look is doubly pleasing.

The motto for every guest is a cake, and the impression of eating less sweets is also created 😉

Caramelized strawberries: If you want to bake something special, please take a closer look at the following instructions.

I think you have found what you are looking for…

Serve the strawberry dessert as dessert or serve it in the afternoon with coffee.

For a great baking experience, I have put together a step-by-step guide for you. 

On geht´s, now quickly into the bakery… I wish you every success!

1. Recipe Strawberry Tart

Here follows the step by step instructions… Have fun with it!

For questions you reach me over the comment function at the end of the page.

Strawberry Tart

Baked, photographed and written down by chef Thomas Sixt.

Servings 6
Calories 971
Total Time 170 Min.
Preparation Time 60 Min.
Cook Time 50 Min.

Simple instructions for strawberries tart.

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Strawberry tart as strawberry cake
Tarte with strawberries as a recommendation for better strawberry cake.


Shortcrust Pastry

125 g flour (finely sifted)
2 tbsp icing sugar (finely sifted)
1 pc egg yolk
75 g butter (use room warm)
1-2 tsp lemon abrasion (an organic lemon)
1 tsp Vanillearoma
1 pinches Salt
200 g dried legumes (to weigh down the shortcrust pastry during baking)

Cake Filling

3 pc eggs
2 pc egg yolk
160 g fine brown sugar
100 ml Cream
30 ml lemon juice
1 tbsp lemon abrasion (an organic lemon)
250 g cream cheese
1 tsp Vanillearoma (Alternatively, I like to use the pulp of a vanilla pod.)
1 pinches mace


15 pc strawberries
2 tbsp brown cane sugar


Shortcrust Pastry

to sift flour
Sieve flour

Prepare dough ingredients

Sieve the flour into a bowl and add the icing sugar.

I used gluten-free flour, I’ll be happy to write you the variety on request!

Form a hollow in the middle.

dough ingredients in a mixing bowl
dough ingredients in bowl

Knead dough

Pour the egg yolk into the bowl, add the butter, lemon grater, a pinch of salt and the vanilla flavour.

Mix the ingredients with your hands.

Start in the trough and gradually work through the outside.

Knead well and form a ball.

dough ball
Dough processed and shaped into a ball

Dough resting

Wrap the dough ball for the shortcrust pastry in a plastic wrap and let it rest in the refrigerator for at least 1 hour.

butter molds
brush the molds with butter

Cake pans

Preheat the oven to 200° C hot air. The baking result is better with hot air…

Chain the moulds with the soft butter.

roll out dough
Roll out the dough between cling film

Roll dough

Roll out the shortcrust pastry between two layers of cling film or baking paper to a thickness of approx. 3 mm.

cut out the dough
Cut out the tart dough for the molds.

Cut dough

Place the dough in the tin:

For example, cut out the round part, then insert and add the dough pieces to the sides.

Bake the dough with peas blind
Bake tarts, the dough stays in shape by adding peas.


I’ll use a knife to remove the dough from the edge.

Cover the dough with baking paper and weigh down with dry peas or beans and bake blind for 10-12 minutes.

baked tartes with peas
Tartes with peas baked blind.

Remove peas

Allow the short pastry tartes to cool in the mould after baking.

Pour the pulses from the moulds into a bowl quite soon.

Cake Filling

Lemon filling for the tarts
Prepare the tart filling.

Prepare filling

Reduce the oven temperature to 150° C. I bake the filling at a low temperature.

Put the eggs, egg yolk and sugar, cream, lemon juice and lemon grater in a bowl and mix.

cake batter with cottage cheese
Cake batter with curd cheese for the filling of the tart.

Filling complete

Drain the cream cheese on a sieve, then add to the mixture and season with mace and vanilla flavour.

Stir the mixture with a whisk until smooth.

Pour filling for cake
Pour the filling for the cake into the baked shortcrust pastry molds.


Now pour the filling into the dough moulds.

I have filled up to about 5 mm below the edge of the dough.

Place the moulds in the oven and bake for 35-45 minutes.

Prepare Strawberries

Caramelize the strawberries
Sweetened strawberries, halved when caramelizing with the creme brulee burner.


Wash and dry the strawberries, cut out the green and cut in half.

Place the strawberry halves with the cut surface in sugar, then in a pan and caramelise.

The fresher you caramelise the strawberries, the better!

Strawberry tart as a strawberry cake
Tart with strawberries as a recommendation for better strawberry cake.

Cover tart

Place the strawberries on the tart and serve quickly.

Place the raw strawberries on the tart.
Place the halved raw strawberries on the cake.


Alternatively you can place the strawberries on the cake without caramelising.

I wish you much joy!


2. Nutritional Values

3. Shortcrust Pastry for Strawberry Tart

The first advantage of the small cakes is already apparent at the beginning.

Since every guest gets his own cake, there is no need to cut the cake open.

What is not cut can also not break.

Cakes in small forms: Practical… there is no need to cut!

Serving-Tip from Chef Thomas Sixt

Serving the cake is therefore much easier, if you also want to use a gluten-free flour mixture instead of wheat flour, you can cut the cake without any trouble.

The shortcrust pastry is a simple cake dough and can be prepared very quickly.

Plenty of butter, vanilla, lemon grater and egg create a wonderful and fine dough which later harmonises perfectly with the freshness of the strawberries on the palate.

Roll out the shortcrust pastry: Refrigerate the dough for at least one hour. I wrap the dough ball in cling film. The rolling of the dough is easier with foil.

What is so special about this cake preparation? The dough goes into the moulds and is then allowed to bake blind.  

For this you need dried peas or beans in addition to the expected ingredients.

The dough in the pan is exceptionally given a yo-yo effect by weighing it down with the pulses! Due to the weight, the cake dough cannot rise during baking.

We call this “blind baking”.

Tarte and pea are a good team, who would have thought that?

Joke from chef Thomas Sixt
Bake tart bottoms blind, you don’t need a blindfold, it works with dried peas or dried beans.

4. Filling on Request for Strawberry Tart

Now we need another great filling.

This is similar to a cheesecake filling, because fresh cheese comes in.

I only like the taste of quark if it’s not too dominant.

That’s why the first NY Cheesecake was a revelation for me, because I don’t like German cheesecakes so much.

Cake dough with cream cheese for the filling of the tart. I have hidden a secret ingredient. You’ll find it in the recipe below…

Since strawberries have a very fine taste, the cream cheese fits better into the filling than quark.

The caramelized strawberries are now allowed to sleep in a luxury fresh cheese bed.

Sugared, halved strawberries are caramelized with the Creme Brulee burner.

The details of the preparation can be found further down in the recipe here the summary of the work steps…

  1. Prepare the shortcrust pastry and bake blind in the moulds.
  2. Prepare the cream as a filling, then fill in and bake.
  3. Caramelise strawberries with sugar and cream Brulee Brenner and place on top.

The whole fun lasts about an hour, without dough resting time. It’s worth the effort, I promise!

The Tarte au Citron is another idea for your bakery. The tarte is topped with lemon slices cooked in sugar.

Tips for many tartes:

You can prepare the tartes the day before and refrigerate them.

Alternatively, freeze them raw in the tartes.

After 30 minutes of defrosting with the pulses, “blind bake” – then prepare and pour in the filling and bake at reduced heat until done.

Small cakes from the French bakery. Tarte… with apricots, …with caramelized strawberries, …Tarte au Citron and cherry tarte.

5. More Recipe Ideas…

With strawberries:

Cake Recipes:

Comments, Cooking Questions and Answers

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