Very Easy Romanian Strawberry Tart Recipe – Tarta cu Capsuni

I am very fond of this extremely easy Romanian strawberry tart recipe, and I think that’s because it was one of the first desserts I learned to make as a child. It brings back such fond memories of hot summer days, sweet strawberries, and the thrill of “cooking” something all by myself. It was mostly made by me and my sister for my mom’s birthday.

This tart is a go-to dessert when you want something sweet and refreshing but don’t feel like spending too much time in the kitchen. It’s quick, fuss-free, and doesn’t require turning on the oven (a blessing on warm days). It’s also a wonderful way to introduce your kids to cooking. There’s no complicated technique involved, just layering and assembling, with a little patience while the tart sets.

It doesn’t matter if you’re preparing this tart for a casual family lunch or bringing it to a summer picnic, it’s guaranteed to disappear in minutes.

Ingredients for the Romanian Strawberry Tart Recipe

To make this tart, you’ll need one ready-made tart case, something light and crisp that will hold the filling well. Make sure you buy the sweet version, and not the savoury one. For the creamy centre, a pack of vanilla pudding (in Romania we use Dr. Oetker) and 500 ml of milk are enough. Some pudding brands might also require a bit of sugar, so check the instructions. Fresh strawberries are the star of the show here—washed, dried, and halved to sit beautifully on top. To finish, you’ll need a pack of clear gelatine or jelly to glaze the tart and keep the fruit fresh and glossy.

How to Make the Romanian Strawberry Tart

Start by preparing the vanilla pudding according to the instructions on the packet. Usually, this just means mixing it with milk and heating it until it thickens. Some brands may ask for sugar as well, so check the back of the pack before you begin.

Once the pudding is ready, pour it into the tart case and spread it evenly. Let it cool at room temperature for a bit, then transfer it to the fridge to set.

While the pudding is cooling, wash the strawberries thoroughly, dry them well, and slice them in half. When the pudding has cooled and is firm enough to hold the fruit, carefully arrange the strawberries on top.

Prepare the jelly or gelatine according to the packet instructions. Pour it gently over the strawberries to create a shiny glaze that will help the fruit stay fresh and beautifully set. Place the tart in the fridge for about an hour until the jelly is completely set.

Once ready, slice and serve the tart cold. It’s fresh, fruity, creamy, and so easy to love.

Notes and Tips:

• Make sure the strawberries are dry before placing them on the tart to avoid the pudding becoming watery.
• Be careful with the tart when you transfer it to the fridge and back. I managed to drop mine and that’s why you can’t see a photo with the section in this post.
• Don’t skip the jelly as it adds a lovely sheen and helps preserve the fruit, especially if you plan to make the tart a few hours in advance.

FAQ:

Can I make the tart ahead of time?
Yes, this tart keeps well in the fridge for 1–2 days. Just be sure to cover it so it doesn’t absorb any fridge odours.

Can I use homemade tart crust instead of ready-made?
Absolutely! If you have time and prefer a homemade crust, go for it. A simple shortcrust pastry works great.

Do I need to use gelatine or jelly?
Technically, you can skip it, but your strawberries might not stay as fresh. The jelly gives that classic bakery-style finish.

Can I use plant-based milk for the pudding?
Yes, as long as the pudding mix is compatible with it. Some brands even make vegan pudding options.

For more traditional Romanian desserts, check out my recommendations below:

• Romanian upside down apricot tart recipe
• Romanian strawberries with sugar recipe
• Romanian peach cake recipe

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