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A photo of a strawberry tart with pink dots on the pastry and a strawberry on top.

Strawberry Tart

This striking and delicious strawberry tart has a two-tone shall, a white chocolate filling with fresh strawberries inside and on top and Swiss meringue buttercream holding it all together. 
Course Dessert
Cuisine French
Prep Time 1 hour 30 minutes
Cook Time 19 minutes
Chill time 1 hour 30 minutes
Total Time 1 hour 49 minutes
Servings 6 tarts
Calories 768kcal


Vanilla Tart Shell:

  • 80 g confectioners sugar
  • 3 egg yolks
  • 1/2 tsp vanilla extract 2.5mL
  • 1/2 lb all-purpose flour 225g
  • 1/2 cup unsalted butter 113g cold & cubed
  • ¼ tsp salt 1g

Pink Tart Shell:

  • 80 g confectioners sugar
  • 3 Large Egg Yolks
  • 1/2 tsp vanilla extract 2.5mL
  • 1/2 lb plain flour 215g
  • 1/2 cup unsalted butter 113g cold & cubed
  • ¼ tsp salt 1g
  • 3 drops soft pink food coloring
  • 2 tsp powdered strawberries optional

White Chocolate Ganache:

  • 1 cup White chocolate chips 200g
  • 1/2 cup Heavy cream 110g heated

Swiss Meringue Buttercream:

  • 5 egg whites at room temperature
  • 2 cups unsalted butter 452g room temperature
  • 1 ½ cups granulated sugar 300g
  • 1 pinch kosher salt
  • 1 tsp vanilla extract 5mL
  • 1/3 cup semi-sweet chocolate

For the Assembly

  • 12 Strawberries approximately
  • 1 sprig fresh mint optional


For the Tart Shell:

  • You're making two batches of pastry, one natural and one pink. Later on they will be laminated together.

For the Vanilla Dough:

  • Add the icing sugar, butter, vanilla & salt in the bowl of a stand mixer. You can also use a hand mixer.
  • Beat the mixture on a medium speed for 2 minutes until it forms a paste. Scrape down the bowl after 1 minute.
  • Add in the egg yolks and mix until fully incorporated.
  • Add in the flour, and mix on low speed until it is just combined. You want the mixture to have JUST come together.
  • Transfer the dough on a lightly floured piece of parchment paper. Add a second piece of parchment paper dusted with flour on top. Press down and then roll out to 1/8 an inch or 3mm.
  • Transfer to fridge to chill for at least 30 minutes.
  • Use a variety of circle cutters to cut out dots. I used circular cookie cutters and both sides of round piping tips. Let this hang out in the fridge while you work on the other dough.

For the Pink Dough

  • For the second batch, repeat the above steps. Just sift the strawberry powder in with the confectioners' sugar at the beginning. To make strawberry powder just grind up freeze dried strawberries and sift. I put them in a bag and smash with a rolling pin.
  • Use a variety of circle cutters to cut out pink dots. I used circular cookie cutters and both sides of round piping tips.
  • Now for the fun part. Place the pink dots in the holes of your uncolored dough. Once this is done cover with parchment paper and roll out to create a seal. This can be a bit tricky so peek under the paper and see how it's going. you might need to use your fingers to press things together. 
  • Place the whole sheet of pastry dough in the fridge for 30 minutes. You can repeat this process using the light colored dots in the pink dough.
  • Once the dough has chilled, remove one sheet from the fridge. Peel off the top sheet of parchment paper, very lightly flour the pastry, then flip it over.
  • Peel off the remaining sheet of parchment paper, lightly flour the dough again to prevent it from sticking.
  • Using a 4.5" round perforated tart ring (or any tart ring you have) cut out 6 large circles of dough.
  • Remove the second sheet of dough from fridge. Using a sharp knife, cut long strips of dough about 7-8” long and ¾” wide.
  • CAREFULLY lift the strips and place them on the inside of the tart rings. Press them against the side so they line up with the dough at the bottom. This is the most difficult part so try not to get impatient. you might need to piece the dough together in the tart ring.
  • Press the bottom of the dough gently with your fingers to mold it to the base of the dough.
  • Cut off any excess pastry hanging over the top of the tart rings with a sharp knife.
  • Place the tart shells into the freezer for 30 minutes to 1 hour.
  • Pre-heat your oven to 320F. Place the tray with your tart shells in the oven. Bake for 15 minutes or until the shell is almost lightly golden.
  • Remove tart shells from the oven and allow time to cool before piping so the filling does not melt.
  • Use different sized circle cutters to create the "hats" for the pastry. They should be the same size or slightly smaller than the tart itself.

For the White Chocolate Ganache:

  • Melt chocolate and cream together on low heat. Whisk together and set aside.
  • You might need to add more or less cream to achieve the desired consistency.
  • Once you’re ready to assemble your tart, transfer the ganache to a piping bag and snip off the tip.

For the Swiss Meringue Buttercream:

  • Add egg whites, sugar and salt in a bowl.
  • Give the mixture a brief whisk.
  • Place the bowl over a pan of simmering water. Making sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly.
  • Heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers. 

Transfer to the bowl of a stand mixer with a whisk attachment. Whisk until you get room temperature glossy peaks.
  • Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
  • Once all the butter is incorporated, go ahead and add the vanilla extract.
  • Reserve 2/3 of the white Swiss meringue buttercream for the topping.
  • Melt the semi-sweet chocolate and allow it to cool to room temp. Add it into the rest of the batch that’s left in the stand mixer.
  • Once the chocolate is fully incorporated and you’re ready to assemble the tarts, transfer the chocolate buttercream to a piping bag and snip off the tip.

For the Assembly

  • Transfer the batch of white Swiss meringue buttercream to a piping bag fitted to a 4B (medium star) tip.
  • Once your tart shells have cooled, pipe in the first layer of chocolate ganache.
  • Slice strawberries and place over ganache.
  • Pipe a layer of the Swiss meringue buttercream over the ganache and smooth so it's level to the tart shell.
  • Use the 4B to pipe tall dollops on the edge of the tart. Place the donut-shaped hats on top of the dollops
  • Add slices of strawberries into the center then place a small pastry circle askew.



  • Make sure to freeze the tart shells completely before baking.
  • The best bake will be achieved with a perforated silicone mat and a perforated tart ring.
  • The fresh strawberries will release liquid into the tart so you should serve aster assembly. If you need these to keep longer use some strawberry jam instead of the cut strawberries inside.
  • The dots need to stick to the other colored pastry dough. You can brush the edge with a little water if they've dried out or gotten flour on them.
  • You can totally use American buttercream if you want to save some time and like things a little sweeter.


Serving: 1tart | Calories: 768kcal | Carbohydrates: 49g | Protein: 5.6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 82mg | Fiber: 2g | Sugar: 28g | Calcium: 20mg | Iron: 0.9mg