Home » Strawberry-filled tart and egg-free cream

Strawberry-filled tart and egg-free cream

by Ada Parisi
5 min read
Crostata ripiena di fragole e crema

So good that you'll struggle to believe that there's very little sugar in this dessert: the tart stuffed with strawberries and cream is egg-free and is a delicious dessert, fresh and delicious. The perfect dessert to bring to the table as long as the strawberries are in season. Choose mature fruits, so they'll be sweeter, you'll have to skip them in the pan first and then bake them in the oven.

The dough of the base is similar to that of the FRESH BLUEBERRY TART (The blueberry pie American) , where I had however used a hard wheat semola for the base. And that of the LIGHT STRAWBERRY TART. It contains no sugar but a pinch of salt. If you want a dough a little’ sweeter, you can add 25-30 grams of granulated sugar. They will be enough. And do not forget to browse through all my RECIPES OF PIES, sweet and savory, to find something that can inspire you.

The strawberries in the oven become compact thanks to the veil of cornflour and go well with the white lemon cream and no eggs at the base of the tart. If you love classic custard instead, then the dessert for you is the CREAM TART AND FRESH STRAWBERRIES, always one of the most loved spring desserts. Among other things, this egg-free, low-sugar dough is elastic and easily processed. And it allows you to decorate the tart more easily than a normal shortcrust pastry.

So release the imagination. And have fun making your tart stuffed with strawberries and egg-free cream beautiful. Obviously we're in season strawberries: then have a look at all my RECIPES WITH STRAWBERRIES and, to know all about these delicious fruits and so little calories, read my article Strawberries: PROPERTY', CALORIES AND 17 EASY SWEETS. Have a good day!

Strawberry and cream-stuffed tart

Crostata ripiena di fragole e crema


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


Doses for a cupcare 20 centimeters in diameter
250 grams of flour 00
4 grams of salt
20 grams of sugar
120 grams of cold butter
grated rind of half a lemon, organic
80 millilitres of milk or cold water
butter and flour for the cake Pan, to taste
an egg yolk and a little milk for brushing the cake
250 ml fresh whole milk
30 grams of flour 00
50 grams of sugar
grated rind of one lemon organic
250 grams of strawberries
15 grams of cornflour or potato starch
organic lemon juice
30 grams of sugar
a little cold water to dissolve the cornstarch


For the base of the tart stuffed with strawberries and cream without eggs, you just have to put all the ingredients, except milk, on the worktop and start kneading until you get a large crumb mixture. At this point, combine the milk by pouring it slowly. Depending on the flour you use, In fact, could serve less milk than indicated. Or a slightly larger amount. You have to get a smooth loaf, elastic, homogeneous and compact. Wrap the dough in plastic wrap and put it in the refrigerator for an hour.

While the loaf for the base rests, wash strawberries, dry them and remove the pigeon. Cut the strawberries into pieces and put them in a pan with lemon juice and sugar. Cook over high heat for 5-6 minutes or until the strawberries produce a syrup. Add the cornstarch, mix carefully and leave to cool.

For the white cream without eggs, put the flour in a saucepan, sugar and grated lemon rind. Heat the milk and, once hot, add it to the flour and sugar mixture, stirring with a whisk until you first create a batter and then a liquid. Bring the cream to a boil and, when it's going to be dense, turn off the heat and allow to cool completely.

Butter and flour a tart cake tin. Spread the dough on the lightly floured worktop. Coat the bottom and sides of the pan with the dough, potting the bottom with the rebbi of a fork. Spread the white cream on the bottom, level it up with a spatula. Cover with strawberries. With advanced dough, decorate the tart as you like. Brush the surface of the tart with a little yolk mixed with milk. Put the cake in the fridge and preheat the oven to 175 degrees static. Bake the cake for 35 minutes or until the tart is golden brown. Allow to cool. The tart stuffed with strawberries and egg-free cream is good both lukewarm and cold in the fridge. Bon appétit!


You can store the tart stuffed with strawberries and cream without eggs in the refrigerator, covered with plastic wrap, up to 5 days.

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