Oma Sonja’s Strawberry Tart with Pastry Cream
Oma Sonja’s Strawberry Tart with Pastry Cream is more than just a dessert—it’s a sweet slice of family history. This recipe is inspired by my grandmother, who absolutely adored strawberries. If she could have had them for breakfast, lunch, and dinner, she would have. And honestly? Sometimes she did. This tart is a tribute to her love of fruit, baking, and all things homemade, combining a rich buttery crust with silky pastry cream and fresh strawberries.
The base is a special one—adapted from her original ‘boterkoek’ (Dutch butter cake) recipe, which I discovered in one of her old cookbooks, handwritten in the margins like a secret message just for me. The plate and tablecloth in the photos? Also hers. So when I say this tart is full of love and nostalgia, I really mean it.
It’s the kind of recipe that’s as comforting as it is impressive. The pastry cream is smooth and gently sweet, the crust buttery and firm, and the fresh strawberries add brightness and a touch of natural juiciness. Perfect for spring and summer gatherings, birthdays, or simply as a sunny weekend baking project.
Whether you’re honouring your own food memories or making new ones, this tart is guaranteed to bring joy to the table. And if strawberries aren’t in season? No problem. The base and cream are a perfect match for just about any fruit.
Another great Dutch classic is my BF’s grandma’s apple pie, check it out here.
Why You’ll Love This Recipe
✔️ Family-inspired and nostalgic – A heartfelt nod to Oma Sonja’s timeless baking.
✔️ Buttery ‘boterkoek’ crust – Rich, chewy, and uniquely Dutch.
✔️ Silky smooth pastry cream – A perfect match with tart, juicy strawberries.
✔️ Fresh and seasonal – Ideal for late spring and summer celebrations.
✔️ Customisable – Works just as well with raspberries, peaches, or mixed fruit.
Frequently Asked Questions
Can I make the strawberry tart in advance?
Yes! You can prepare both the pastry crust and pastry cream a day ahead. Assemble the tart with fresh strawberries just before serving to keep everything fresh and vibrant.
Can I use other fruits instead of strawberries?
Absolutely! This tart base and pastry cream work beautifully with raspberries, blueberries, peaches, or a mix of seasonal fruit. Just be sure to use fruit that isn’t too watery.
How do I keep the tart from going soggy?
To prevent sogginess, make sure the pastry crust is fully baked and cooled before adding the pastry cream. If you’re assembling ahead of time, you can also brush the crust with a little melted chocolate, a fruit glaze or toasted bread crumbs (paneermeel) as a moisture barrier.
Is pastry cream difficult to make?
Not at all! As long as you whisk constantly and don’t let it overcook, it comes together easily. Make sure to strain the cream if needed for an extra-smooth finish.
How long does the tart keep?
Once assembled, it’s best eaten the same day. But if you store it in the fridge in an airtight container, it will keep for up to 2 days. The crust may soften a little but it will still be delicious.
Pastry cream recipe inspired by Laura’s Bakery.
Oma Sonja’s Strawberry Tart with Pastry Cream
(1 votes, average: 5.00 out of 5)
Loading...A fresh summer tart with fresh strawberries, creamy vanilla pastry cream and a blondie buttery crust.
Ingredients
- Tart crust
- 1 egg yolk
- 175 g all purpose flour
- 100 g unsalted butter, cold & cubed
- 150 g white caster sugar
- 15 ml cold water
- Pinch of salt
- Pastry cream
- 500 ml milk
- 2 sachets vanilla sugar
- 100 g granulated sugar
- 4 egg yolks
- 2 tbsp flour
- 1 vanilla pod
- Topping
- 500 g strawberries or mixed fruit
Instructions
Tart crust
Preheat the oven to 175 C
In a large mixing bowl mix the dry ingredients.
Add the egg yolk, butter and water and knead the dough into a ball (± 5 min).
Wrap the dough in cling film and let rest in the fridge for 30 minutes.
Grease the pie mold with butter (24 cm diameter).
Dust your working surface and a rolling pin with some flour and take the dough out of the fridge.
Roll out the dough until ± 3cm wider than the pie mold.
Place the dough in the pie mold and push the sides in so it fits tightly. Roll over the top with your rolling bin to remove any excess dough.
Prick a few holes in the bottom to prevent the crust from lifting up during baking.
Place a piece of baking sheet on the crust, cover with baking beans and blind bake for 15-20 minutes until slightly browned.
Remove the baking sheet and beans and bake for another 10 minutes. If you notice that the base starts lifting up a bit prick some holes in the base.
In the meantime you can start prepping the filling.
Pastry cream
Separate the egg yolks from the egg-whites and set aside (Tip: freeze the egg-whites in a freezer-safe container or zip-top bag for later use).
In a small pan heat the milk with 1 tbsp of sugar and the vanilla pod until steaming and just starting to boil. Remove from heat.
Remove the vanilla pod, slice lengthwise, scrape out the seeds and add them to the milk mixture. You can discard the pod.
Mix the egg yolks with the leftover sugar until smooth.
Add a drop of warm milk and mix through straight away.
Add the flour and mix well making sure there are no lumps.
Slowly add a bit more milk until the mixture has the texture of cream, keep stirring all the time!
Now you can add the egg mixture to the pan with the warm vanilla milk.
Bring the mixture to the boil, while you keep stirring.
Let bubble on the lowest heat for 1 minute, you'll notice the mixture will start to thicken.
Pour the still warm pastry cream over the pie crust.
Cover the pie and place in the fridge for 1,5 - 2 hours to cool completely
Toppings
Prepare the fruit how you want to serve them. When the pie is cooled add the fruit on top.
