Introduction
Okay, let’s talk about this absolute showstopper of a dessert I’ve been obsessing over lately: a Strawberry Almond Cream Tart! 🎂 It’s like, when you first lay eyes on it, you think, “Wow, that’s way too pretty to eat…” But trust me—every bite is just as magical as the first look. The outside gets that perfect golden-crisp crust, while the inside stays tender and soft, almost like a little cloud of almond cream. And the best part? It uses that Japanese kneading technique, which sounds fancy but is actually super doable even if you’re new to baking. No complicated tools, no stress—just a simple process that results in a dessert you’ll want to make again and again.
Honestly, I’ve made my fair share of tarts, and this one stands out. The almond cream filling is nutty, creamy, and not too sweet, while the dried strawberries add a chewy, fruity sweetness that balances everything out. Plus, the crust isn’t hard like a traditional tart shell—it’s light and crispy, so you get that satisfying crunch without sacrificing tenderness. It’s basically the ultimate “I can’t believe I made this myself!” dessert. Let’s dive into how to make it!
Ingredients You’ll Need
First, let’s gather all the goods. We’re splitting ingredients into two groups: Part A (for the base dough) and Part B (for the filling and extra dough elements). Here’s what you’ll need:
Part A: The Dough Base
- High-gluten flour: 60g (half of 120g total)
- Low-gluten flour: 10g (half of 20g total)
- Active dry yeast: 1 tsp
- Granulated sugar: 1.5 tsp
- Egg: 1/2 (about 26g, as the original says)
- Water: 75ml (75cc)
Part B: Flour, Butter, and Filling
- High-gluten flour: 60g (half of 120g total)
- Low-gluten flour: 10g (half of 20g total)
- Salt: 1/4 tsp
- Unsalted butter: 30g (room temperature)
- Powdered sugar: a sprinkle (to taste)
- Egg: extra for brushing (about 1 tbsp)
- Vanilla extract: 1 tsp (or to taste)
- Almond flour: 30g (sifted, for that smooth cream)
- Dried strawberries: 50g (chopped later)
- Strawberry jam: 30g (for filling and topping)
Quick pro tip: Check that all ingredients are at room temperature before starting! Butter, eggs, and water especially—cold butter will make the dough tough, and cold eggs won’t mix smoothly. If you’re in a rush, leave the butter out for 30 minutes, or use the microwave at low power for 10 seconds to soften it quickly.
Step-by-Step: Making the Perfect Tart
Alright, let’s get your hands in the dough (literally!). This part might seem a bit long, but each step is easy—just follow along, and you’ll be golden. The key is to take your time with the dough fermentation; that’s what gives the crust its crispy-soft texture!
First Fermentation: The Dough
We’ll start by making the tart shell dough. This first fermentation step is where the dough gets its airiness—don’t skip it!
Step 1: Measure all the Part A ingredients (flour, yeast, sugar, egg, water) into a large mixing bowl. Use a wooden spoon to combine them. The yeast should start to dissolve as you mix—no need to overdo it yet, just get it smooth. 
Step 2: Now, measure the Part B ingredients (remaining flour, salt, butter) into a separate bowl. Let’s keep them separate for now—we’ll combine them in a minute. 
Step 3: Pour the water from Part A over the dry yeast. Stir gently with a wooden spoon until the yeast is fully dissolved. You’ll see tiny bubbles start to form—this means your yeast is alive and ready to work! If it doesn’t bubble, your yeast might be old, so swap it out if needed. 
Step 4: Add the Part B ingredients to the first bowl. Mix slowly at first to avoid flour explosions (we’ve all been there 😅). Keep mixing until the dough starts to form a shaggy ball—you’ll know it’s ready when it pulls away from the bowl a bit. 
Step 5: Turn the dough out onto a clean, floured surface. Now comes the kneading part—this is where the magic happens! Knead the dough with the heels of your hands, folding it over itself and pushing forward, for about 5-7 minutes. The dough should become smooth and elastic—like touching a soft pillow, not a rock. 
Step 6: Once the dough is smooth (you can stretch a thin piece to a “windowpane” without tearing), shape it into a ball. Place it back into the first bowl, seam-side down. Cover with plastic wrap and let it ferment at 40°C (104°F) for 25-35 minutes. You can use a warm oven with the light on (turned off) or a proofing drawer if you have one. The dough should double in size—this is the first rise! 
Making the Almond Cream Filling
While the dough ferments, let’s prep the star of the show: the almond cream filling! It’s creamy, nutty, and packed with strawberry flavor—so good, you might eat it straight from the bowl (don’t judge, I’ve done it). 
Step 7: Beat the softened butter with a mixer until it’s smooth and pale. Add the sugar and vanilla extract, then beat again until fluffy. Next, sift the almond flour and mix it in—this keeps the filling extra smooth. Then, chop the dried strawberries into small pieces (about 1cm each). Mix the chopped strawberries with the strawberry jam in a small bowl. This will be your filling!
Shaping and Second Fermentation
Now, let’s shape the tart shells. This is where you’ll get that cute, slightly rustic look! 
Step 8: After the first fermentation, punch down the dough gently (don’t squeeze too hard!). Divide it into 8 equal pieces—use a sharp knife to cut, or just eyeball it. Roll each piece into a ball, then let them rest, covered with a damp towel, for 10 minutes. This is the “intermediate proofing” to let the gluten relax.
Step 9: Take one dough ball and press it into a tart shell shape using your thumb. The shell should be about 5cm wide and 1cm deep (adjust to your tart pan size). You can use a tart pan with a removable bottom or a muffin tin—either works! Once shaped, spoon about 2-3 tbsp of the almond cream filling into each shell. 
Step 10: Cover the filled tarts with plastic wrap and let them ferment again at 40°C for 25 minutes. This second rise will make the shells puff up and become tender. After that, brush the tops lightly with egg wash (the extra egg from ingredients, whisked with a splash of water). Then, spoon a little strawberry jam on top—this adds a glossy, sweet finish and a pop of strawberry flavor. 
Baking the Tarts
Time to bake! Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. 
Step 11: Place the tarts on the baking sheet and bake for 15-20 minutes, until the crust is golden brown and the filling is set. Keep an eye on the oven—baking times vary, so check at 15 minutes. If the tops start to brown too quickly, cover loosely with foil.
Step 12: Once done, let the tarts cool on a wire rack for 30 minutes. They’ll still be warm inside, so wait until they’re room temperature to dust with powdered sugar. Sprinkle a light dusting on top—this makes them look even more delicious!
Pro Tips for Success
To make sure your tart is picture-perfect and tastes amazing, here are my top tricks (straight from my kitchen fails and wins!):
- Warm Water for Yeast: Heat water to 42-43°C (107-109°F) before adding to yeast. If it’s too hot, the yeast dies; too cold, it won’t rise. Test with your wrist—warm, not hot!
- Soak Dried Strawberries: The original tip says to soak dried strawberries in warm water for 5 minutes, then drain and chop. This makes them softer and adds moisture to the filling—no dry, chewy bits here!
- Butter Softness Check: Soft butter should be able to be easily poked with a finger (but not melted). Cold butter = tough dough; melted butter = greasy crust. Oops, I’ve made that mistake before!
- Patience with Fermentation: Don’t rush the two 25-35 minute rises! The dough needs time to relax and develop flavor. Use a thermometer to keep the temperature steady at 40°C (104°F)—a warm oven with the light on works, or a proofing mat if you have one.
- Room Temp Ingredients: Always let eggs, butter, and water sit at room temperature. This ensures smooth mixing and prevents cracks in the dough.
Final Thoughts
There you have it! A strawberry almond cream tart that’s equal parts beautiful and delicious. Whether you’re hosting friends, impressing a date, or just treating yourself, this recipe is the way to go. The crispy outside, creamy inside, and sweet-tart strawberry notes make it the ultimate comfort dessert. And don’t worry if it’s not perfect on the first try—baking is all about learning and tweaking! Next time, you’ll nail that golden crust and smooth filling. Tag me in your photos if you make it—I’d love to see your version! 🍓✨
Happy baking, and enjoy every bite!
