Strawberry bavarois tart
300 min
Medium
This strawberry bavarois tart is a wonderfully fresh twist on the classic Limburgse tart. Every element of this recipe is homemade – from the pastry base to the pastry cream and the strawberry bavarois. It takes a little time to prepare, but the result is absolutely worth it. This tart is perfect for a birthday celebration or as a dessert on a warm summer evening.
The tastiest strawberries
For this strawberry bavarois tart, we naturally use the finest strawberries from Beekers Berries. Freshly picked and lovingly grown – you can taste the difference in every bite. Want to learn more about our strawberries?
The tastiest strawberries
For this strawberry bavarois tart, we naturally use the finest strawberries from Beekers Berries. Freshly picked and lovingly grown – you can taste the difference in every bite. Want to learn more about our strawberries?
Ingredients
1 tart (12 servings)
Ingredients tart base
250 g flour
125 g butter
75 g sugar
1 egg
Pinch of salt
Ingredients strawberry bavarois
4 gelatine leaves
250 g strawberries
50 g sugar
2 tbsp lemon juice
250 ml whipping cream
Ingredients strawberry bavarois tart
1 recipe pastry cream
100 g abricot jam
2 tbsp water
250 ml whipping cream
8 g vanilla sugar
500 g strawberries
Equipment
Tart tin
Method tart base
- Preheat the oven to 180°C (top and bottom heat).
- Combine the flour, butter, sugar, egg and salt to form a dough. Let it rest in the fridge for 30 minutes.
- Grease the tart tin with a little butter, roll out the dough and line the tin. Prick a few holes in the base with a fork.
- Bake for 20 minutes until golden brown. Leave to cool completely.
Method strawberry bavarois
- Soak the gelatine leaves in cold water.
- Purée the strawberries, sugar, and lemon juice using a hand blender or food processor.
- Warm half of the strawberry purée in a small saucepan, then add the gelatine. Stir until completely dissolved. Remove from the heat and mix with the remaining strawberry purée. Whip the cream until stiff and gently fold it into the strawberry mixture.
Method strawberry bavarois tart
- Prepare the pastry cream according to the recipe.
- Fill the tart base with the pastry cream. Pour the strawberry bavarois over the top and spread evenly. Refrigerate for at least 3 hours to set.
- Combine the apricot jam and water in a small saucepan. Heat gently, stirring until smooth and slightly thinned. Allow to cool slightly before using.
- Whip the cream with the vanilla sugar until stiff.
- Remove the tart from the fridge. Halve the strawberries and arrange them cut-side up on the tart in a floral pattern.
- Brush the top with a thin layer of the apricot glaze.
- Spoon the whipped cream into a piping bag and decorate the tart with small swirls of cream.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
459 kcal
46 g
27 g
6 g
28 g
Ingredients
1 tart (12 servings)
Ingredients tart base
250 g
125 g
75 g
1
Pinch of salt
flour
butter
sugar
egg
Ingredients strawberry bavarois
4
250 g
50 g
2 tbsp
250 ml
gelatine leaves
strawberries
sugar
lemon juice
whipping cream
Ingredients strawberry bavarois tart
1 recipe
100 g
2 tbsp
250 ml
8 g
500 g
Equipment
Tart tin
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
459 kcal
46 g
27 g
6 g
28 g
Method tart base
- Preheat the oven to 180°C (top and bottom heat).
- Combine the flour, butter, sugar, egg and salt to form a dough. Let it rest in the fridge for 30 minutes.
- Grease the tart tin with a little butter, roll out the dough and line the tin. Prick a few holes in the base with a fork.
- Bake for 20 minutes until golden brown. Leave to cool completely.
Method strawberry bavarois
- Soak the gelatine leaves in cold water.
- Purée the strawberries, sugar, and lemon juice using a hand blender or food processor.
- Warm half of the strawberry purée in a small saucepan, then add the gelatine. Stir until completely dissolved. Remove from the heat and mix with the remaining strawberry purée. Whip the cream until stiff and gently fold it into the strawberry mixture.
Method strawberry bavarois tart
- Prepare the pastry cream according to the recipe.
- Fill the tart base with the pastry cream. Pour the strawberry bavarois over the top and spread evenly. Refrigerate for at least 3 hours to set.
- Combine the apricot jam and water in a small saucepan. Heat gently, stirring until smooth and slightly thinned. Allow to cool slightly before using.
- Whip the cream with the vanilla sugar until stiff.
- Remove the tart from the fridge. Halve the strawberries and arrange them cut-side up on the tart in a floral pattern.
- Brush the top with a thin layer of the apricot glaze.
- Spoon the whipped cream into a piping bag and decorate the tart with small swirls of cream.
Have you made this recipe?
We’d love to see your creation! Share your photo on social media and tag us @beekersberries.
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What is strawberry bavarois?
Bavarois is a light and airy dessert made from cream, gelatine, and fruit (or fruit purée) as a base. It’s delicious on its own, but also makes the perfect addition to cakes or tarts. In this version, we use strawberries for a fresh, summery flavour, but you can easily experiment with other fruits such as raspberries or blackberries.
Topping variations
We finish this strawberry bavarois with apricot jam and whipped cream. Looking for other topping ideas? Chocolate and strawberries are a classic combination – chocolate shavings make the perfect garnish. Prefer something fresher? Grate a little lemon zest over the top for a zesty twist. Or sprinkle with roughly chopped pistachios for a lovely crunch.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
