1. Prepare the Pie Crust

Start by preheating your oven to 375 degrees Fahrenheit. Place the uncooked pie crust into a tart pan or pie dish, gently pressing it into the corners and sides. Trim off any excess dough hanging over the edges for a neat finish.

Using a fork, prick the bottom of the crust several times. This prevents air bubbles from forming while baking. To help the crust maintain its shape, line it with parchment paper or foil and fill it with pie weights or dried beans.

Bake the crust for about 20 to 25 minutes or until lightly golden. Remove the weights during the last few minutes of baking if needed to help the base brown evenly. Once baked, allow the crust to cool completely before filling it.

A fully cooled crust is important because warm pastry can cause the pastry cream to loosen and lose its silky texture.

2. Scald the Milk

Pour the milk into a saucepan and heat it over medium heat until it reaches the scalding stage. Scalded milk means the milk is heated until it is very hot but not boiling. You will notice steam rising from the surface and tiny bubbles beginning to form around the edges.

This step helps create a smoother pastry cream and allows the hot milk to combine properly with the egg mixture later on.

Remove the milk from the heat once it is scalded and keep it warm while preparing the custard base.

3. Make the Egg and Sugar Mixture

In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture becomes pale and smooth. Take your time during this step because properly whisking the ingredients helps create a lump free pastry cream.

The cornstarch acts as the thickening agent and gives the pastry cream its signature creamy consistency. The sugar not only sweetens the mixture but also helps stabilize the egg yolks during cooking.

Once fully mixed, the texture should be silky and slightly thick.

4. Temper the Eggs

Tempering is one of the most important steps when making pastry cream. Slowly pour a small amount of the hot milk into the egg mixture while whisking continuously.

Adding the hot milk gradually raises the temperature of the eggs without scrambling them. Continue whisking while slowly adding more milk until the mixtures are combined.

Once tempered, pour everything back into the saucepan.

5. Cook the Pastry Cream

Place the saucepan over medium heat and cook the mixture while whisking constantly. As the custard heats, it will begin to thicken noticeably.

Continue cooking until the pastry cream reaches a smooth pudding like consistency. Be sure to whisk thoroughly around the edges and bottom of the pan to prevent scorching.

Once thickened, remove the saucepan from the heat immediately.

At this stage, stir in the vanilla extract, cognac, orange zest, and butter. The butter adds shine and richness while the orange zest brightens the entire dessert with fresh citrus aroma. The cognac adds depth and sophistication without overpowering the strawberries.

For the smoothest texture possible, strain the pastry cream through a fine mesh strainer into a clean bowl.

6. Cool the Pastry Cream Properly

Place plastic wrap directly onto the surface of the pastry cream. This prevents a skin from forming as it cools.

Allow the pastry cream to cool to room temperature before transferring it to the refrigerator. Chill it for at least 1 to 2 hours until cold and fully set.

Cooling the pastry cream properly is essential because warm filling can make the tart soggy and difficult to slice neatly.

7. Prepare the Strawberries

Wash the strawberries thoroughly and pat them completely dry. Remove the stems and slice the berries in half. If the strawberries are especially large, slice them into thirds for easier arrangement.

Dry strawberries are important because excess moisture can dilute the glaze and affect the texture of the tart.

Choose ripe strawberries with vibrant color and natural sweetness for the best flavor and presentation.

8. Assemble the Tart

Once the tart shell and pastry cream are fully cooled, spoon the pastry cream into the crust. Use a spatula to spread it evenly all the way to the edges.

Arrange the strawberries decoratively over the top of the pastry cream. You can create concentric circles, overlapping rows, or any pattern you like. Taking a few extra moments with the arrangement makes the tart look especially elegant and bakery worthy.

Press the strawberries gently into the cream so they stay in place.

9. Add the Strawberry Glaze

Place the strawberry preserves into a small microwave safe bowl and heat briefly until loosened and smooth. You can also warm them gently on the stovetop.

Using a pastry brush, lightly brush the preserves over the strawberries. This glaze gives the tart a beautiful glossy finish while adding extra strawberry flavor.

The glaze also helps keep the strawberries fresh and prevents them from drying out.

10. Chill Before Serving

Transfer the tart to the refrigerator and chill for at least 1 hour before serving. This final chilling step allows the pastry cream to firm up completely and makes slicing easier.

When ready to serve, cut into slices using a sharp knife. For the cleanest slices, wipe the knife between cuts.

The tart is best enjoyed cold and tastes even better after the flavors have had time to meld together.