FrenchMedium · Room Temperature
Roasted Strawberry Hazelnut Cream Tart
The pastry shell is baked until the base is genuinely golden — no pale, soft crusts here — then filled with whipped heavy cream that carries the toasted hazelnut's warmth through every spoonful. Roasted strawberries, their juices thickened and concentrated, are layered over the top while still slightly warm so they settle into the cream without sinking completely. Serve the same day.
Prep
45 min
Cook
55 min
Rest
2h
Total
3h 40m
Method
Make and Rest the Pastry
1
Turn the dough onto a lightly floured surface and press it into a flat disc. Wrap in beeswax wrap or plastic and refrigerate for at least 2 hours or overnight.
Blind Bake the Shell
Prepare the Hazelnut Frangipane
3
Mix in the hazelnut paste, then fold in the heavy cream and flour until the frangipane is smooth and glossy. It should be the consistency of thick custard.
Roast the Strawberries
4
Remove from oven and let cool to room temperature. Reserve the ruby-red pan juices to spoon over the finished tart.
Fill and Bake the Tart
5
Slide into the oven and bake for 22-25 minutes until the frangipane has set completely at the edges and still has a very slight wobble in the center. It should feel firm like cheesecake. Cool on a wire rack for at least 20 minutes before serving.
Prepare the Chantilly Cream and Serve
6
Slice the cooled tart into 8 wedges using a thin, sharp knife. Place each slice on a plate and crown with a generous spoonful of the chantilly cream. Finish with a scatter of crushed roasted hazelnuts if desired.
D
Nutri-Score
Needs balance
A–E · lower is better · score 13
Calories
555
per serving
High in saturated fat · 19gCalorie-dense · 555 kcalLow salt · 132mg
Protein
8g
Carbs
45g
Fat
40g
Sat. fat
19g
Fiber
3g
Sugar
22g
Sodium
132mg
VegetarianRefined Sugar ConsciousEuropean PastryHeart HealthyLow SodiumBalanced IndulgenceAntioxidant Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · complete match
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
34Pt
Runoff
0.06g P
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
8
Sweet
4
Salty
2
Sour
3
Bitter
Textures
CrispyTenderSilkyCreamy
Aromas
NuttyButteryFruityCitrus
Kitchen Equipment
Primary Tool
OvenOvenRolling PinBaking SheetWire RackMixing BowlSpatulaChef KnifePlastic WrapBeeswax WrapParchment Paper
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Blind bake at 375°F (190°C) until shell is pale golden. Final bake for 22-25 minutes until frangipane is set at edges with slight wobble in center. Roasts strawberries at 400°F (200°C) until caramelized.
Cross Contamination
Hazelnuts are a tree nut allergen - use dedicated equipment and clean surfaces thoroughly if serving to nut-allergic guests. Keep nut ingredients separate during prep.
Storage
Refrigerate tart immediately after serving due to chantilly cream content. Store covered in refrigerator for up to 2-3 days. Do not leave at room temperature for more than 2 hours.
High Risk Population
This tart contains multiple major allergens (dairy, eggs, tree nuts, gluten). Not suitable for individuals with severe allergies to any of these ingredients without significant recipe modification.
Handling
Chantilly cream must be made with very cold cream and used immediately for best texture. Cream filling should not sit at room temperature. Cool tart completely before slicing for clean cuts.
Allergen Warning
Contains dairy (butter, heavy cream), eggs, hazelnuts, and wheat. Cross-contact with peanuts and other tree nuts possible if hazelnuts are processed in facility with other nuts.
Shelf Life
Tart is best consumed within 24 hours due to chantilly cream. Frangipane-filled tart without cream topping will keep 2-3 days refrigerated.
Pro Tips
Technique
Keep your butter cold when making the tart shell — if it starts to feel warm under your fingertips, pop the bowl in the freezer for five minutes. Cold butter creates steam pockets that give you that beautiful, flaky layered crust.
Substitution
If hazelnuts aren't available, blanched almonds work beautifully in the frangipane. Toast them the same way and process until you have a smooth, pourable paste. The flavor profile shifts from earthy-nutty to clean and sweet, but the texture remains identical.
From the chef
I first made this tart the summer I moved to Barcelona, when strawberries were so ripe they split at the slightest touch. The hazelnuts came from a market stall in Empordà — I roasted them until the papery skins slipped away and the flesh turned deep gold. Every moment you give this tart — the resting pastry, the slow caramelization of the strawberries, the patient fold of the chantilly — shows on the plate.
TagsFruit TartHazelnutStrawberryCreamBakedSweet
AllergensMilkEggsTree NutsGluten
Source: generated · May 30, 2026