Éric Kayser’s strawberry tart recipe

Spring is finally here, and strawberries are back on our market stalls.
Éric Kayser has decided to celebrate by teaching you how to make the strawberry tart he offers in his bakeries around the world.
Let’s follow him step by step for this delicious treat.

The Recipe:

The Sweet Pastry Dough:
Soften the butter by hand or very briefly in the microwave.
Add the butter to your mixer fitted with the paddle attachment.

Start the mixer and blend until the butter is soft and smooth.

Add the powdered sugar, granulated sugar, salt, and almond flour.

Feel free to stop the mixer to scrape down the sides of the bowl.

Once the mixture is well combined, add the egg to your mixer.

Lower the mixer speed before gradually adding the flour.

Once the mixture is roughly homogeneous, stop the mixer.
Remove the dough from the mixer, place it on a floured work surface, and finish kneading it by hand.

Let the dough rest in the refrigerator for at least two hours (or overnight if you prefer).

Flour your work surface before placing the dough on it.

Measure out 165g of dough.

Roll out the dough with a rolling pin, pressing on each side to create a circular shape.

Butter your tart pan or tart ring.
Place the dough into the pan.
Prick small holes in the dough with a fork.
Place a sheet of parchment paper on the dough and fill it with baking beads to ensure even baking.

Pre-bake the dough for 15 minutes at 160°C.

The Light Pastry Cream:
Set aside a small amount of cold milk in a mixing bowl.

Heat the remaining milk in a saucepan.
Bring the milk to a boil (you can flavor it with vanilla or rum if desired).

Meanwhile, add the cornstarch to the cold milk in the mixing bowl and whisk to avoid lumps.
Once the mixture is smooth, add the egg yolks and granulated sugar.

Pour this mixture into the boiled milk. Whisk continuously until it thickens.

Then, remove from the heat and add softened butter.

Let the pastry cream cool.

Meanwhile, whip the heavy cream in your mixer.

Combine the two mixtures.

Spread the preparation onto the pre-baked tart shell using a piping bag.
Smooth the filling with a spatula or wooden spoon.

Decorate with halved strawberries.
The most indulgent among you can sprinkle the tart with crushed pistachios.

Now it’s time to showcase your pastry skills to your loved ones.
Impress them—and yourself—with this seasonal recipe.

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