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Strawberry tart recipe

212 ratings

Created by The Tesco Real Food team

A classic strawberry tart filled with luxe crème pâtissière makes a stunning pud. See method

Serves 10
45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
312 calories / serving

Ingredients

For the pastry

200g (7oz) plain flour
125g unsalted butter
30g (11⁄4oz) icing sugar
1 large egg yolk

For the crème pâtissière

350ml (12fl oz) full-fat milk
4 large egg yolks
100g (3 1/2oz) caster sugar
15g (1⁄2oz) plain flour
15g (1⁄2oz) cornflour
½ tsp vanilla extract
600g (1lb 31⁄2oz) strawberries
3 tbsp apricot jam, sieved

Why not try...

Strawberries
Expertly selected for freshness and quality

Each serving contains

Energy
1310kj
312kcal 16%
Fat
16g 22%
Saturates
8g 41%
Sugars
22g 24%
Salt
0.1g 1%

of the reference intake
Carbohydrate 39.8g Protein 5.6g Fibre 2.3g

Method

Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1/4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.

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Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
To make the crème pâtissière, heat the milk almost to boiling and then leave to cool for a few minutes. Put the egg yolks and sugar into a bowl and whisk until thick and pale. Add the flour and cornflour and whisk until smooth. Gradually whisk in the milk.
Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is very thick. Remove from the heat and stir in the vanilla extract. Pour the crème pâtissière into the tart case and spread level. Chill for 4 hours, or until set.
Hull the strawberries and arrange snugly on top of the crème pâtissière, pointed ends up. Gently heat the jam in a pan with 1 tbsp water, stirring. Remove from the heat and cool. Brush over the fruit.