This strawberry tart recipe makes a super delicious summer tart. The sweet pastry is filled with a creamy crème pâtissière and decorated with small, whole strawberries which are then glazed. Just slice and enjoy.
- Preparation time: 1 hour
- Chilling time: 1 hour 15 minutes
- Cooking time: 28 minutes
- For the pastry
- 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
- 115 g (4 oz) unsalted butter, chilled and cubed (½ cup, or 1 stick)
- 40 g (1½ oz) caster/superfine sugar (3 tbsp)
- 1 egg, medium (U.K.)/large (N.A.)
- For the crème pâtissière
- 70 g (2½ oz) caster/superfine sugar (5 tbsp)
- 2 eggs, medium (U.K.)/large (N.A.), yolks only
- 28 g (1 oz) cornflour/cornstarch (¼ cup)
- 240 ml (8 fl oz) semi-skimmed/2% partly skimmed milk (1 cup)
- 1 tsp vanilla extract
- 180 ml (6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
- For the topping
- 450 g (16 oz) strawberries (ideally the same size) (about 3 cups)
- 3 tbsp strawberry jam, sieved
- You will also need a 23 cm (9 inch) round springform tin/pan.
- Whiz flour and butter in a food processor until crumbly, or rub the butter into the flour using your fingertips.
- Add the sugar and whiz to mix.
- Now separate the egg and reserve the white for later.
- Add the yolk and 1 tablespoon of very cold water and either pulse or stir with a palette knife to bring the pastry together. (It will be a stickier than shortcrust pastry.)
- Shape into a disc, wrap in clingfilm/plastic wrap, and chill for 30 minutes.
- Now make the crème pâtissière.
- Mix together the sugar, yolks, and cornflour/cornstarch in a medium bowl until it forms a smooth paste.
- Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture.
- Return the mixture to the pan and stir continuously, letting it gently bubble until the mixture has thickened.
- Now spoon into a large bowl, cover, and leave to cool and then chill.
- Once the pastry has rested, roll out quite thinly. This is made easier by rolling the pastry between two large pieces of clingfilm/plastic wrap, lightly dusting the bottom piece and the pastry with flour before rolling out.
- Once rolled out, peel off the top piece of clingfilm/plastic wrap and carefully flip over and line the tin/pan, allowing the pastry to come about 3 cm (1¼ inches) up the sides. Trim to neaten. This pastry is quite forgiving and if it tears while lining the tin, it can be easily patched without spoiling the result.
- Prick the base all over with the tines of a fork then chill for 15 minutes.
- Meanwhile preheat the oven to 190°C (375°F) (gas 5).
- Line the pastry and fill with baking beans. Bake for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes, covering the top with parchment paper if it is browning too quickly.
- Remove from the oven and use enough reserved egg white to brush the inside of the pastry. Return to the oven for 2–3 more minutes to seal the pastry.
- Leave to cool in the tin/pan and then remove and transfer to a serving plate.
- No more than 2 hours before serving, whip the cream until stiff.
- Next whip the custard to loosen it a little and then whisk in 1 tablespoon of the whipped cream.
- Now fold in the remaining cream.
- Spoon into the pastry case. Level the surface and chill for 30 minutes until set.
- Meanwhile, wash, pat dry, and hull the strawberries.
- Arrange on top of the crème pâtissière. (If not serving straight away, chill until needed.)
- Just before serving, brush the strawberries with the jam to glaze. (If the jam is really thick, loosen it with a little hot water.)
Updated: June 8, 2020