Some show-stopper desserts can only be pulled off by expert bakers, but this strawberry tart looks impressive without being an impossible diva. A vanilla-citrus pastry cream is piled inside a crunchy, buttery crust, and strawberries are layered in a simple pattern on top. The shell and the pastry cream can be made a day ahead so the tart can be assembled at the last minute for a fresh dinner-party dessert.
Special equipment: You’ll need a 9-inch tart pan with a removable bottom for this recipe.
Game plan: Don’t be tempted to assemble the entire tart ahead of time, as it tastes and looks best when put together just before serving. Instead, prepare the tart shell and pastry cream, and wash and dry the strawberries, up to a day in advance. When you’re ready to serve, slice the strawberries and finish assembling the tart.
For the citrus pastry cream:
To finish the crust and assemble: