Strawberry tart

Strawberry tart recipe

3 ratings

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 (4oz) 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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