Strawberry Tart

A chocolate surprise hides within this traditional pastry cream tart.

Serves: 10Hands-on: 45 minutesTotal: 9 hoursDifficulty: Easy

Serves: 10


  • 1 1⁄4 cups plus 2 tsp. all-purpose all-purpose flour, divided
  • 1⁄4 cup plus 1 Tbsp. sugar, divided
  • 1⁄2 cup butter, chilled and cut into 1⁄4-inch cubes
  • 1 large egg yolk, chilled
  • 1 tsp. heavy cream, chilled
  • 1⁄2 Tbsp. cornstarch
  • 1 large egg yolk, slightly beaten
  • 1⁄2 cup whole milk, warmed to room temperature
  • 1⁄4 tsp. vanilla extract
  • 1⁄8 tsp. almond extract
  • 1⁄2 cup grated semisweet chocolate
  • 1⁄2 cup apricot preserves
  • 2 Tbsp. Grand Marnier
  • 1 Tbsp. superfine sugar
  • 4 cups fresh strawberries, sliced


  • Place 1 1⁄4 cups flour and 1⁄4 cup sugar in a food processor and pulse it a few times. Add in the butter and process until the mixture resembles cornmeal. In a mixing bowl, whisk together the egg yolk and heavy cream. Add the egg mixture to the flour mixture, and process until a ball forms. On a lightly floured surface, flatten into a disk, seal in plastic wrap, and refrigerate overnight.
  • Preheat the oven to 400°F. Press the dough into a lightly buttered 9 1⁄2-inch fluted tart pan with a removable bottom. Bake for 15 minutes, or until golden brown, and set aside to cool.
  • Sift together the remaining 1 tablespoon sugar, remaining 1 tablespoon flour, and cornstarch. Whisk in the egg yolk, beating until smooth and light. Set aside.
  • Bring the milk to a boil in a stainless steel saucepan. Slowly pour the hot milk into the egg yolk, whisking until all the milk is incorporated. Pour the mixture into the saucepan and, stirring continuously, bring to a simmer over medium heat. Continue stirring for 1 minute. Remove from heat and mix in the vanilla and almond extracts. Set aside to cool. Fold in the grated chocolate.
  • Make the glaze by combining the apricot preserves, Grand Marnier, and superfine sugar in a heavy-bottomed saucepan. Bring to a simmer over a medium heat, stirring continuously. Remove from heat. Using a pastry brush, coat the inside of the tart shell with the preserves. Set aside.
  • Spread the pastry cream in the tart shell. Arrange the sliced strawberries on the pastry cream. Brush the strawberries with the remaining apricot glaze and serve.