Strawberry tart: Michalak’s ultra-easy recipe without a piping bag or tip

Spring means strawberries at their peak — fragrant, juicy and bright. Skip the bakery and try a chef-tested tart at home. This easy recipe from pastry star Christophe Michalak keeps equipment to a minimum and delivers a stunning strawberry tart in under an hour.

What you need to make Michalak’s strawberry tart (ingredients)

Shortcrust base (pâte sablée)

• 50 g salted butter, softened
• 50 g light brown sugar
• 50 g almond powder
• 50 g T45 wheat flour

Almond frangipane

• 50 g butter, softened
• 50 g light brown sugar
• 50 g hazelnut powder (or almond if preferred)
• 1 whole egg
• 10 g cornstarch (Maïzena)
• 20 g single cream

Topping and finishing

• 1 large punnet of gariguette strawberries (or similar)
• 90 g granulated sugar
• 1 pinch yellow pectin (NH)
• 100 g whipping cream (crème fleurette)
• ½ vanilla pod, seeds scraped

Simple, step-by-step method to bake the tart

1. Make the shortcrust: in a bowl, cream the butter with brown sugar. Add almond powder and flour.
2. Work the mixture until it forms a smooth ball of dough.
3. Roll the dough to 2–3 mm thick. Line a tart ring and trim away the excess.
4. Dock the base with a fork and blind-bake 10 minutes at 170°C. Remove from oven and cool.
5. While the shell cools, whisk the frangipane: beat the butter and sugar, then add hazelnut powder, egg, cornstarch and cream.
6. Spread the almond cream over the pre-baked shell. Keep the ring in place.
7. Place thick slices of cleaned strawberries on top of the frangipane.
8. Sprinkle 1 tablespoon granulated sugar over the fruit and bake about 30 minutes at 170°C.
9. Cool the tart on a rack before glazing.
10. For a quick strawberry jam: chop 150 g strawberries, combine with remaining sugar and the pectin, and simmer 10 minutes.
11. Once cool, spread the warm jam over the baked tart to glaze it.
12. Slice a few strawberries into generous slivers and arrange them on the glazed surface.
13. Make vanilla whipped cream: whip the crème fleurette with the seeds of half a vanilla pod until soft and billowy.
14. Dollop or spoon the chantilly onto the tart and finish with the remaining strawberries for a fresh look.

Chef-level tips to improve flavor and texture

Don’t overwhip the cream: it should stay airy and light. Overbeating makes it dense and greasy.

For deeper vanilla taste, infuse the cream with vanilla seeds overnight in the refrigerator. Strain or use directly for richer aroma.

Fast glaze option: blend a few raw strawberries into a coulis and brush on the tart. No extra sugar needed.

Equipment note: no special tools required. A rolling pin, a tart ring and a mixer or whisk will do the job.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.