Strawberry Tart

Strawberry Tart

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.

Strawberry Tart

10 servings
  • Preparation time: 1 hour
  • Chilling time: 1 hour 15 minutes
  • Cooking time: 28 minutes

  • Ingredients
  • 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.

  • Method
  • 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.)
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Updated: June 8, 2020



Religieuses – a classic French pastry made up of two choux buns filled with crème pâtissière, topped with a rich chocolate ganache and decorated with a whipped cream collar. These take a while to prepare but the result is quite charming for a special occasion.


  • Preparation time: 1 hour 30 minutes
  • Cooking time: 30 minutes
  • Chilling time: About 30 minutes


  • A piping bag with a 1.5 cm (½ inch) plain nozzle, a small star nozzle, a long thin nozzle (or a jam syringe), and a skewer.
  • Ingredients
  • For the choux buns
  • 60 g (2¼ oz) butter, cut into cubes
  • 75 g (2½ oz) plain flour/cake and pastry flour, sifted
  • 2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
  • For the crème pâtissière
  • 500 ml (18 fl oz) full-fat milk
  • 1 tsp vanilla extract
  • 6 egg yolks, medium (U.K.)/large (N.A.)
  • 70 g (2½ oz) caster sugar/fine white sugar
  • 20 g (¾ oz) cornflour/cornstarch
  • 25 g (1 oz) plain flour/all purpose flour
  • For the chocolate ganache
  • 142 ml (5 fl oz) double cream/whipping cream
  • 170 g (6 oz) good quality dark chocolate, broken into pieces
  • For the collar
  • 142 ml (5 fl oz) double cream/whipping cream

  • Method
  • Preheat the oven to 220°C/425°F/gas mark 7.

  • Draw eight circles 5 cm (2 inches) across and another eight circles 2.5 cm (1 inch) across onto a sheet of baking parchment. Turn the paper over so the drawn side faces down and place on a baking tray.
  • For the choux buns
  • Heat the butter in a heavy-based saucepan over a medium heat with 150 ml (5 fl oz) of water until the butter melts. Bring the mixture to a rolling boil and then immediately remove from the heat.
  • Quickly tip in the flour and stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3–5 minutes, stirring constantly. Then leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste.

  • Spoon the mixture into a piping bag fitted with the 1.5 cm (½ inch) plain nozzle. Pipe to fill the inside of the marked circles on the baking parchment, pressing down in the centre as you pipe to form round discs. Using a damp finger, smooth over the top of each disc and make a slight depression in the centre of the larger ones (this makes it easier to sit the smaller ones on top of the larger ones).
  • Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and cook for a further 10–15 minutes until they sound hollow when tapped on the bottom. Remove from the oven and pierce a small hole into each choux bun with a skewer to allow the steam to escape. Return to the oven for 4–5 minutes to dry out. Then leave to cool on a wire rack. 

  • For the crème pâtissière
  • Pour the milk and vanilla extract into a heavy-based pan and gradually bring to the boil. Remove from the heat and leave to cool slightly, about 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until pale in colour, then whisk in the cornflour and plain flour. Pour milk onto the egg mixture, whisking constantly, then pour back into the pan.

  • Bring back to the boil, over a medium heat, whisking constantly, and cook for one minute. Pour the crème pâtissière into a bowl and cover the surface with cling film to prevent a skin from forming and leave to cool. Then refrigerate to chill. 

  • For the chocolate ganache
  • Bring the cream to the boil in a small pan. Remove from the heat and add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Then refrigerate the ganache until it has thickened to a spreadable consistency. 

  • To assemble the religieuses
  • Remove the crème pâtissière and the chocolate ganache from the fridge. Spoon the crème pâtissière into a piping bag fitted with a long thin nozzle (or a jam syringe). Pierce a small hole in the base of each choux bun and fill them with the crème pâtissière.

  • Dip the top of the filled buns into the chocolate ganache to coat half-way down the sides. Sit the small buns on top of the larger ones. 

  • For the collars, whip the cream until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with the small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar.
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