Spring is finally here! It’s been a really long winter and although it doesn’t quite feel like Spring yet, I’m bringing all the fresh spring fruits into the kitchen!

My ALL-TIME favourite dessert is strawberry shortcake so my friends and I thought it would be fun to turn it into a tart! It’s super easy to make, it looks beautiful and tastes even better!

Once a month, my friends and I get together at my place for our Bake Club and you guessed it, we bake!

I love baking with simple and easy-to-read recipes. This tart has a shortbread crust thats made with 3 ingredients: flour, sugar and butter. Its baked until its golden brown, flakey and deliciously buttery.

We filled the tart with Bonne Maman strawberry jam (my FAVOURITE jam, I found the biggest jar at Costco), and the silkiest vanilla bean pastry cream. Topped with fresh berries and lots and lots of fresh whipped cream.

Shortcake crust

This recipe yields 6 small individual tarts or 1 large 8″ tart.

2 cups all-purpose flour
1 cup (2 sticks) of unsalted butter, softened
1/2 cup icing sugar

Preheat oven to 350° F.
Mix the butter into the flour and icing sugar until the mixture comes together. Press the crust into individual size tart pants or an 8” tart pan and up the sides. Dot crust with a fork.

Crumple parchment paper, place it on top of crust and fill with baking beans or rice to prevent the crust from rising.
For individual tarts, bake a total of 12-14 minutes, remove the parchment around the 8 minute mark. For large tart pan, bake about 15-18 minutes, remove the parchment around the 10 minute mark.

Pastry Cream

1/2 cup granulated sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups whole milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

In a medium bowl whisk together the sugar, cornstarch, salt whole milk and 4 large egg yolks.

Pour into a medium saucepan on medium heat, bring the mixture to a boil, stirring constantly. Let the mixture boil for about 1-2 minutes, until the mixture is nice and thick. Remove from the heat and add the butter and vanilla. Whisk until it’s fully combined.

Strain through a fine mesh strainer. Cover the cream with plastic wrap directly on the pastry cream to avoid a skin from forming. Chill for at least 2 hours before filling the tarts.

Whipped Cream

1 cup whipping cream
1 tbsp icing sugar
1/2 tsp vanilla extract

Whip cream in a stand mixer until stiff peaks form, add the icing sugar and vanilla.


What are you favourite spring desserts? What should we bake next?


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