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Strawberry-filled tart and egg-free cream

A light but really delicious dessert

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

How to make strawberry and cream tart at home without eggs

Strawberry-filled tart and egg-free cream: Today, the Recipe for a strawberry tart so good that you'll find it hard to believe that in this dessert there is very little sugar. The Tart filled with strawberries and cream is egg-free and it's a delicious desserts, 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.

How to make strawberry tart with a sugar-free shortcrust pastry

L’tart dough 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 theLIGHT STRAWBERRY TART, which 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.

How to make the filling for the strawberry tart

The strawberries in the oven become compact thanks to the cornstarch veil and go very well with the white cream with lemon and without 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 yours beautiful Tart filled with strawberries and cream without eggs. Obviously, we are now in a position to Strawberry season: 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!

Crostata ripiena di fragole e crema


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


Doses for a cupcare 20 centimeters in diameter


250 grams of flour 004 grams of salt

20 grams of sugar (Optional)

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 shortcrust pastry of the tart Filled with strawberries and eggless cream, 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.

Strawberry and cream-stuffed tartFor 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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