Crostata alla Crema Pasticcera e Fragole Fresche (Italian Custard Tart with Fresh Strawberries)

Crostata alla Crema Pasticcera e Fragole Fresche

Crostata alla Crema Pasticcera e Fragole Fresche

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.

Recipe Information

Servings: 8. Prep Time: about 30 minutes. Cook or chilling time follows the method above. Total Time includes any required cooling, setting, or resting period.

Ingredients

Serves: 8–10

For the Pasta Frolla

2½ cups (11.11 oz) all-purpose flour

¾ cup (6 oz) cold unsalted European-style butter, diced

¾ cup (5.29 oz) 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 (16.23 fl oz) whole milk

½ cup (3.53 oz) granulated sugar

4 large egg yolks

¼ cup (1.23 oz) cornstarch

1 teaspoon vanilla bean paste or vanilla extract

Zest of ½ lemon

Topping

1 lb (15.87 oz) fresh strawberries

¼ cup (2.12 oz) 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 (347°F).

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.

Professional Technique

Pastry work rewards accurate measurement and temperature control. Bring ingredients to the temperature specified by the method, avoid overmixing once flour is added, and allow baked or set desserts to cool fully before judging texture. Sweetness should support the principal flavor rather than mask it.

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.

Wine Pairing

This elegant tart pairs beautifully with:

Moscato d'Asti

Brachetto d'Acqui

Fresh Prosecco for brunch

Espresso after dinner

Nutrition per Serving

Approximate nutrition per serving: 430 calories, 0.25 oz protein, 1.83 oz carbohydrates, 0.78 oz fat, 0.46 oz saturated fat, 0.07 oz fiber, 1.2 oz sugars, 170 mg sodium, and 95 mg cholesterol. Values vary with portion size and exact ingredients.

Storage and Reheating

Store covered in the refrigerator according to the most perishable ingredient, generally up to 3 days. Frozen preparations should remain tightly wrapped to prevent ice crystals and odor absorption. Temper briefly before serving when needed for the intended texture.

Chef Gianluca

Pastry Shell and Custard Control

The tart shell should be fully baked before filling so it remains crisp beneath the pastry cream. Chill the dough before rolling, dock the base, and use pie weights during blind baking when necessary. The pastry cream must be cooked until the starch is fully gelatinized, then cooled quickly with plastic wrap touching the surface to prevent a skin. Fill only when both shell and cream are completely cool.

Strawberry Preparation and Assembly

Use ripe but firm strawberries. Wash them quickly, dry them thoroughly, remove the hulls, and slice only shortly before assembly. Water left on the berries quickly softens the pastry. Arrange the fruit over the custard without pressing it deeply into the cream. A very light neutral glaze can protect the fruit and add shine, but it should not make the tart sticky or overly sweet. Chill briefly after assembly and serve the same day for the best contrast between crisp crust, silky custard, and fresh fruit.

Mistakes to Avoid

Do not fill a warm shell, use warm pastry cream, or assemble with wet strawberries. Avoid underbaking the crust, overthickening the custard, and applying a heavy layer of glaze.

Pasta Frolla Technique

For a refined crostata, the pasta frolla must be tender rather than elastic. Mix butter and sugar until combined, add the egg, then incorporate flour only until the dough comes together. Excess kneading develops gluten and creates a hard shell. Rest the dough under refrigeration before rolling and again after lining the tart pan. This second chill helps the sides hold their shape during baking.

Pastry Cream Consistency

The custard should be firm enough to support the strawberries but still silky when eaten. Cook over medium heat while whisking continuously until bubbles break through the thickened cream, then cook briefly beyond that point so the starch is fully set. Remove from the heat, add butter if used, and cool rapidly. Before filling the tart, whisk the chilled cream just enough to restore smoothness without incorporating unnecessary air.

Cutting and Presentation

Use a very sharp knife for clean slices and wipe the blade between portions. Serve the crostata chilled but allow it to sit a few minutes at room temperature so the pastry and custard soften slightly. A thin layer of powdered sugar on the crust edge is sufficient; the strawberries should remain the visual focus.

Make Ahead Strategy and Service

The pastry shell can be baked one day in advance and kept airtight at room temperature. Pastry cream can also be prepared the day before and refrigerated with its surface covered directly. Do not assemble the tart too early, because moisture from the cream and strawberries slowly softens the crust. For the cleanest result, fill the shell a few hours before service and arrange the fruit shortly before presentation. If transporting the tart, keep it refrigerated and level, and add the final glaze only once the fruit is arranged.

Ingredient Quality and Final Balance

This crostata is only as good as the vanilla, butter, eggs, and strawberries used to build it. Use real vanilla in the pastry cream whenever possible and choose strawberries that are fragrant before they are cut. Fruit that looks perfect but has little aroma will produce a flat dessert no matter how well the pastry is made. The shell should taste buttery but not greasy, the custard should be rich without becoming heavy, and the strawberries should bring enough acidity to refresh each bite. Taste the assembled tart before service by testing a small edge portion if necessary. If the fruit is very sweet, reduce glaze and powdered sugar. If the berries are more acidic, allow the pastry cream to remain slightly sweeter. This small adjustment keeps the dessert balanced rather than rigidly following one sweetness level for every batch of fruit.

Chef Gianluca