Strawberry tart
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Strawberry tart

A buttery, sweet base. A smooth and silky filling. And a burst of fresh strawberries on top. This perfect tart will win the hearts and tastebuds of all you serve it to.

  • Method

    1. Pastry cream

      To make the pastry cream, combine the milk and vanilla in a small heavy-based saucepan over medium heat and bring just to the boil. Remove from the heat. Meanwhile, beat the sugar, egg and egg yolk in a heatproof bowl with an electric mixer until thick and pale. Beat in the flour. While still whisking, slowly pour the hot milk into the egg mixture and whisk until combined. Return the mixture to the saucepan and cook, whisking constantly with a balloon whisk until the mixture thickens and comes to the boil. Simmer, stirring for 1 minute. Transfer to a bowl, cover the surface with plastic wrap and refrigerate until well chilled, at least 2-3 hours. This can be made 1-2 days in advance.

    2. Pastry

      To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and water and process until the ingredients just come together. Add a little more water if necessary. Press the dough into a flat round shape, cover with plastic wrap and refrigerate for 45 minutes. Roll out the pastry between two sheets of lightly floured baking paper to about 3mm thick, large enough to line a 24 cm loose-base flan tin. Ease the pastry into the tin, gently pressing into the side and trim the edge. Refrigerate for a further 30 minutes.

    3. Preheat

      Preheat the oven to 190°C (170°C fan-forced). Cover the pastry with baking paper and fill with baking beads, dried beans or rice. Place on an oven tray and bake for 10 minutes. Remove the paper and weights and bake for a further 12-15 minutes or until cooked through and lightly browned. Set aside to cool.

    4. Chilling cream

      Just before serving, whisk the chilled pastry cream until smooth. Fold in the cream. Refrigerate until required.

    5. Jam mixture

      Heat the jam and 2 teaspoons water in a small saucepan over low heat until the jam is melted and the mixture combined. Strain and discard the seeds.

    6. Before serving

      Brush the inside of the cooled pastry case with jam and fill with the pastry cream. Arrange the strawberries over the filling, pressing them in lightly. Brush the strawberries gently with the remaining jam. Refrigerate until serving time.

  • Ingredients

    1/4 cup strawberry jam
    2 x 250g punnets Driscoll’s strawberries, hulled and halved

    Pastry cream
    11/2 cups full cream milk
    2 tsp vanilla bean paste
    1/4 cup caster sugar
    1 free-range egg
    1 free-range egg yolk
    1/4 cup plain flour
    1/3 cup thickened or whipping cream (35% fat), whipped firmly

    Sweet pastry
    1 cup plain flour
    1/4 cup caster sugar
    60g cold unsalted butter, diced
    2 free-range egg yolks
    1 tbsp iced water, approximately

    • Serves 8
    • Dessert
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