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155Total Time
130Prep Time
25Bake Time

Strawberry Tart

About the bake

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.

155Total Time
130Prep Time
25Bake Time


  1. Step 1:

    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.

  2. Step 2:

    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.

  3. Step 3:

    Add a little water if the dough feels dry. Wrap the dough in cling film and chill for about 30 minutes.

  4. Step 4:

    Preheat the oven to 200°c (fan 180°c, gas mark 6). You will also need a 30 x 20cm flan tin.

  5. Step 5:

    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.

  6. Step 6:

    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.

  7. Step 7:

    For the crème pâtissière: Pour the milk into a heavy bottomed pan and bring to a gentle boil over a low heat.

  8. Step 8:

    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.

  9. Step 9:

    Pour the milk into the egg yolk mixture and whisk well, return to ta clean pan and heat very gently until the custard thickens.

  10. Step 10:

    Remove from the heat. Pour the mixture into a clean bowl, cover with cling film and leave to cool.

  11. Step 11:

    Fold the whipped cream into the cooled custard and spread onto the pastry case and arrange the strawberries over the top.

  12. Step 12:

    Melt the jam in a small pan and brush or drizzle over the strawberries. Leave to set and serve with plenty of fresh cream.


  • For the pastry

    • 450g Allinson's Plain White Flour
    • 0pinch Salt
    • 2 tbsp Billington's 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 Nielsen-Massey Vanilla Extract
    • 2 Egg yolk(s) (free range)
    • 60g Billington's Unrefined Golden Caster Sugar
    • 40g Allinson's Plain White Flour
    • 100ml Whipped cream
  • For the decoration

    •  Strawberries (hulled and halved)
    • 3 tbsp Strawberry jam

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