Crostata alla Crema Pasticcera e Fragole Fresche
- Jul 31
- 3 min read
Story of the Dish
Elegant, fresh, and timeless, the Crostata alla Crema Pasticcera e Fragole is one of Italy's most beloved pastry shop desserts. You'll find it displayed in the windows of nearly every Italian pasticceria during spring and summer, where bright red strawberries contrast beautifully against silky vanilla pastry cream and a perfectly golden crust.
Although it looks refined, this tart is built on three classic pastry fundamentals every Italian pastry chef must master: a crisp, buttery pasta frolla, a smooth pastry cream, and perfectly ripe fresh fruit. The balance is what makes this dessert special—the rich cream never overwhelms the delicate crust, while the strawberries add freshness and a pleasant natural acidity.
This is the kind of dessert that appears at birthdays, Sunday family lunches, weddings, and holiday celebrations throughout Italy. Simple ingredients, executed with precision, create something elegant enough for any occasion.
Ingredients
Serves: 8–10
For the Pasta Frolla
2½ cups (315 g) all-purpose flour
¾ cup (170 g) cold unsalted European-style butter, diced
¾ cup (150 g) granulated sugar
2 large egg yolks
1 whole egg
1 teaspoon vanilla extract
Zest of 1 organic lemon
¼ teaspoon fine sea salt
1 teaspoon baking powder
For the Pastry Cream
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
¼ cup (35 g) cornstarch
1 teaspoon vanilla bean paste or vanilla extract
Zest of ½ lemon
Topping
1 lb (450 g) fresh strawberries
¼ cup (60 g) apricot preserves
1 tablespoon water
Egg Wash
1 egg yolk
1 tablespoon milk
Preparation
Prepare the Pasta Frolla
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and rub it into the flour until the mixture resembles coarse sand.
Add the egg yolks, whole egg, vanilla, and lemon zest. Mix only until the dough comes together.
Form into a disk, wrap tightly, and refrigerate for at least one hour.
Blind Bake the Tart Shell
Preheat the oven to 350°F (175°C).
Roll the dough to approximately ⅛ inch (3 mm) thick and line a 9-inch tart pan.
Prick the base with a fork.
Cover with parchment paper and fill with pie weights or dried beans.
Bake for 20 minutes.
Remove the weights and parchment and continue baking for another 10–12 minutes, until the shell becomes evenly golden.
Allow to cool completely.
Prepare the Pastry Cream
Heat the milk together with the lemon zest until it just begins to steam.
Meanwhile, whisk together the egg yolks, sugar, cornstarch, and vanilla until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking continuously.
Return everything to the saucepan over medium heat.
Cook, stirring constantly, until the cream thickens into a silky, glossy pastry cream.
Transfer immediately to a bowl, cover directly with plastic wrap touching the surface, and cool completely.
Assemble
Spread the cooled pastry cream evenly inside the tart shell using an offset spatula.
Wash, dry, and hull the strawberries.
Slice larger berries in half while leaving smaller ones whole.
Arrange the strawberries in concentric circles, starting from the outer edge and working toward the center.
Warm the apricot preserves with one tablespoon of water until smooth.
Using a pastry brush, lightly glaze the strawberries to give them the beautiful glossy finish found in Italian pastry shops.
Refrigerate the tart for at least one hour before serving.
Wine Pairing
This elegant tart pairs beautifully with:
Moscato d'Asti
Brachetto d'Acqui
Fresh Prosecco for brunch
Espresso after dinner
Chef Tips
Blind baking keeps the crust crisp and prevents a soggy bottom.
Always cool the pastry cream completely before filling the tart.
Dry the strawberries thoroughly to prevent excess moisture.
Brush the glaze while still warm for an even, professional shine.
Assemble the tart the same day you plan to serve it for the freshest texture and appearance.
Chef Gianluca
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