Recipes Pastries, Pies & Tart Recipes Sweet Tarts Strawberry Tart Back to Sweet Tarts Strawberry Tart Total Time 1h 55m Prep Time 1h 30m Bake Time 25m Serves 12 Skill Level Easy 0 Reviews No ratings yet Share This beautiful tart is a little taste of Summer, perfect for afternoon tea in the garden. If you want to make it a little more special top with white chocolate curls. Method To make the pastry, place the flour, salt, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand. Add the beaten egg and water and pulse until the mixture starts coming together. Tip the dough onto a lightly floured surface and work the dough into a ball. Add a little water if the dough feels dry. Wrap the dough in cling film and chill for about 30 minutes. Preheat the oven to 200°c (fan 180°c, gas mark 6). You will also need a 30 x 20cm flan tin. Roll out the pastry to fit the flan tin. Carefully use to line the flan tin and chill for 30 minutes. Prick the base with a fork and line with baking paper. Cover the parchment with baking beans or uncooked rice and bake blind for 15 minutes. Remove the baking paper and beans and return the case to the oven, reducing the temperature to 160°c (fan 140°c, gas mark 3) for a further 10 minutes. For the crème pâtissière: Pour the milk into a heavy bottomed pan and bring to a gentle boil over a low heat. In a separate bowl whisk together the vanilla extract, 2 egg yolks and caster sugar until smooth and creamy. Mix in the flour ensuring no lumps of flour have formed. Pour the milk into the egg yolk mixture and whisk well, return to ta clean pan and heat very gently until the custard thickens. Remove from the heat. Pour the mixture into a clean bowl, cover with cling film and leave to cool. Fold the whipped cream into the cooled custard and spread onto the pastry case and arrange the strawberries over the top. Melt the jam in a small pan and brush or drizzle over the strawberries. Leave to set and serve with plenty of fresh cream. Let's Bake The easiest way to follow a recipe Wimbledon Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the pastry 450g Plain white flour 0pinch Salt 2 tbsp Unrefined golden caster sugar 225g Butter (unsalted) (cold and cubed ) 2 Egg(s) (free range) (medium, Lightly beaten ) 4 tbsp Water (cold ) 1 Egg yolk(s) (free range) (for glazing ) For the crème pâtissière 425ml Milk (whole) 1 tsp Vanilla extract 2 Egg yolk(s) (free range) 60g Unrefined golden caster sugar 40g Plain white flour 100ml Whipped cream For the decoration 0 Strawberries (hulled and halved ) 3 tbsp Strawberry jam