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.
180ml (6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
For the topping
450g (16 oz) strawberries (ideally the same size) (about 3 cups)
85g (3 oz) strawberry jam, sieved (¼ cup)
You will also need a 23cm (9 inch) round springform tin/pan.
Whiz flour and butter in a food processor until the mixture resembles fine breadcrumbs, or rub the butter into the flour using your fingertips.
Add the sugar and stir to combine.
Now separate the egg and reserve the white for later.
Add the yolk and 1 tablespoon of very cold water to the crumb mixture and either pulse or stir with a palette knife to bring the pastry together. Shape into a disc, wrap in clingfilm/plastic wrap and chill for 30 minutes.
Now make the crème pâtissière.
Mix the sugar, yolks and cornflour/cornstarch in a medium bowl until smooth.
Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture. Return this to the pan and, whisking continuously, let it gently bubble until the mixture has thickened.
Now spoon into a large bowl, cover, and leave to cool and chill.
Once the pastry has rested, roll out on a lightly floured surface.
Line the tin/pan, allowing the pastry to come about 3cm (1¼ inches) up the sides. Trim to neaten. Prick the base all over with the tines of a fork then chill for 15 minutes.
Preheat the oven to 190°C (375°F) (gas 5).
Line the pastry and fill with baking beans. Bake for 20 minutes. Remove the paper and beans and return to the oven for 5 minutes.
Remove from the oven and brush the inside of the pastry with the reserved egg white. Return to the oven for 3 more minutes.
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 crème pâtissière to loosen it a little and then fold in the whipped 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.
1 pkt. sponge fingers, lady fingers or trifle sponges
4 tbsp raspberry conserve
115g (4 oz) small strawberries (about ¾ cup)
115g (4 oz) raspberries
2 tbsp sherry
120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
You will also need 4 glass dessert dishes.
Break enough of the sponges into pieces to fit the base of each dish.
Then spoon over 1 tablespoon of raspberry conserve in each dish, and level.
Wash and pat dry the fruit. Hull the strawberries and cut in half. Reserving 4 raspberries and 8 half strawberries for decoration, equally divide the rest amongst the four dishes.
Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge.
Make up 480ml (16 fl oz) (2 cups) of Bird’s custard, according to the directions on the packet. Pour into a small jug and cover the custard with clingfilm/plastic wrap to prevent it from forming a skin. Leave until just cold.
Spoon the custard equally into the four dishes.
Now whip the cream until soft peaks form and put a dollop on top of the custard.
Decorate the cream in each dish with two strawberry halves and a raspberry.
You will also need a 7cm (2¾ inch) and a 4cm (1½ inch) fluted cutter. If you don’t have the smaller cutter in your set, don’t be tempted to go for a larger size as it will make the hole too big. I have found the flat end of a large icing nozzle works very well.
Also 2 large baking trays/cookie sheets, greased.
Preheat the oven to 180°C (350°F) (gas 4).
Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is smooth and creamy, gradually beat in the egg and then the vanilla extract.
Sift the remaining ingredients into the bowl and mix in until just combined.
Now tip out onto a work surface and gently knead by hand until a soft dough has formed.
Roll the dough out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking trays/cookie sheets.
Keeping all the whole rounds on one tray and the centre cut ones on the second tray, use the smaller cutter to remove the centres of half the rounds. (Don’t try to remove the centres from any whole rounds before placing on the trays/sheets as they will become misshapen when lifting them on.)
Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of whole rounds and cut rounds. There should be enough dough to make about 15 finished biscuits.
Bake the centre-cut rounds for 8–10 minutes and the whole rounds for 12–14 minutes, or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.
Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top.
Finish by dusting with icing/powdered sugar. The sugar will melt on the jam but will remain on the biscuit.
225g (8 oz) plain flour/cake and pastry flour, plus extra for dusting (1½ cups + 1 tbsp)
2 tsp baking powder
pinch of salt
85g (3 oz) butter, chilled and cut into small cubes (⅜ cup, or ¾ stick)
1 egg, large (U.K.)/extra large (N.A.)
40g (1½ oz) caster/white sugar (3 tbsp)
3 tbsp milk
14g (½ oz) melted butter (1 tbsp)
For the filling
340g (12 oz) strawberries (1 pint container)
150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
icing/powdered sugar for dusting
You will also need a 20cm (8 in) sandwich tin that is 5cm (2 in) deep and brushed with a little melted butter.
For the filling
Wash the strawberries and pat dry. Hull, then slice them lengthways and place in a bowl. Sprinkle with the sugar and toss to coat. Put to one side for at least 1 hour to draw out the juices.
For the shortcake
Meanwhile, preheat the oven to 200°C (400°F) (gas 6)
Sift the flour, baking powder, and salt into a large mixing bowl. Add the butter and rub in with fingertips.
In a smaller bowl, add the egg, and whisk with a fork to break up. Next whisk in the sugar and milk to mix. Now pour the mixture liberally over the dry ingredients and, using a table knife, cut through the mixture to begin bringing it together. Then with floured fingers continue bringing the mixture together to make a rough, soft dough. Turn out onto a lightly floured work surface and knead lightly a few of times to smooth the surface.
Divide the dough in two equal pieces and gently pat each half out to a circle that will fit the buttered tin. With floured fingers, lift one circle of dough and lay it in the tin. Brush the surface of the dough liberally with the melted butter. Now place the second circle of dough on top.
Bake the shortcake for 15 minutes, then turn out onto a wire rack and cool for 10 minutes. Using the tip of a palette knife, gently separate the two pieces of shortcake. The melted butter separating the two layers will have allowed them to remain separate.
Place the shortcake base on a serving plate. Cut the top into 8 equal slices, which will make cutting the dessert easier to serve.
Whip the cream until soft peaks form.
Now spoon the strawberries and their juice over the base and then cover with the whipped cream. Place the 8 slices on top in exactly the order they were cut so they will fit back together perfectly.
Dust with icing sugar/powdered sugar using a small sieve and serve immediately.
Summer for me has always been about enjoying strawberries. I can remember when the season was very short because you could only buy locally grown ones. Memories of watching Wimbledon Tennis with a bowl of strawberries and cream – a wonderful combination where neither lasted long enough! Well perhaps the strawberry season lasted a little longer. Now newer varieties are grown in many areas which extend the season and have a longer shelf life too. Meaning they are available in the stores for many months over the summer.
In U.K. stores they are mainly U.K. grown and here in Canada most are imported from the States, but wherever we have lived the best for me are those grown locally. Because they are not picked to travel far they tend to be left to ripen just that little bit longer which means they are sweet and full of flavour with an aroma which is always more intense. The best are those you can find being sold by the roadside outside the main towns.
A strawberry cheesecake recipe is always a must and here is my classic version. I hope you will enjoy it too.
This is a classic strawberry cheesecake. It has a sweet crumb base and a creamy cheese filling then topped with heaps of sliced strawberries and a gorgeous strawberry sauce.
Prepares: 8 servings (images show 4 servings size)
Preparation time: 30 minutes
Cooking time: 45 minutes
Cooling time: about 15 minutes
Chilling time: 2 hours
For the base
170g (6 oz) Graham cracker crumbs (1¼ cups) OR
170g (6 oz) plain digestive biscuits (12)*
55g (2 oz) sugar (¼ cup)
55g (2 oz) butter, melted (¼ cup)
*In North America you can buy packaged baking crumbs ready for using in desserts like cheesecakes. In the U.K. these aren’t readily available, so use plain digestive biscuits and just put them in a large plastic food bag and crush them with a rolling pin until they are broken into very small crumbs.
For the filling
2 pkgs (250g each) cream cheese, softened
2 eggs, large (U.K.)/extra large (N.A.)
140g (5 oz) caster/white sugar (¾ cup less 2 tsp)
½ tsp vanilla extract
For the topping
675g (1 lb 8 oz) strawberries (a quart container)
115g (4 oz) redcurrant jelly (2 tbsp)
You will also need a 23cm (9 inch) springform pan or loose-bottomed pan.
For the base
Preheat the oven to 160°C (325°F) (gas 3)
Mix the crumbs and sugar together in a bowl and pour over the melted butter. Stir to coat the crumb mixture.
Press into the pan, pushing some of the crumbs up the sides to form a rim about 2cm (¾ inch) high and 1.25cm (½ in) wide.
Bake for 10 minutes then remove and leave to cool, about 20 minutes.
For the filling
Meanwhile, increase the oven temperature to 180°C (350°F) gas 4.
Beat the two packets of cheese together until soft and creamy, using a food mixer or electric hand mixer. Now add the eggs, sugar, and vanilla extract one at a time, beating well between each addition until smooth. Pour into the cooled crumb crust.
Bake for 35 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling. Remove from the oven and leave to cool. If you have time, leave to cool in the oven with the door slightly ajar. This will allow it to cool down very slowly which again helps prevent cracking. Then refrigerate for 2 hours.
For the topping
Wash, pat dry and hull the strawberries.
Set aside 170g (6 oz) (about ½ pint container) and purée. Then strain through a sieve so you are left with a smooth sauce.
Melt the redcurrant jelly in a small pan over a low heat, stirring in the purée until blended together.
Remove from the heat and pour into a small serving jug. Set to one side to cool.
Slice the remaining strawberries.
No more than one hour before serving, carefully remove the cheesecake from the pan and decorate the top with the sliced strawberries.
Serve, cut into wedges and pour the strawberry sauce over the top.
Strawberry tartlets always say summer to me. These are very light and have a sweet, crisp pastry base which is filled with a creamy custard filling and topped with glazed strawberries. Mmm…just perfect!
115g (4oz) plain flour/cake and pastry flour (⅔ cup + 2 tbsp)
few drops vanilla extract
For the filling
Bird’s Custard Powder
120ml (4 fl oz) full fat/whole milk (½ cup)
285g (12 oz) small strawberries, washed and hulled (about 2 cups)
120ml (4 fl oz) whipping cream/double or heavy cream (½ cup)
2 tbsp redcurrant jelly
You will also need 4 x 10cm (4 inch) tartlet tins.
For the sweet pastry
In a medium-sized mixing bowl cream together the egg yolks, butter, sugar, and vanilla extract until smooth.
Sift the flour and add to the bowl. Now mix to from a firm dough.
Turn onto a floured surface and knead lightly until smooth. Then wrap in a plastic food bag and rest in the fridge for 15 minutes.
Roll out the pastry thinly and then cut rounds 3.8cm (1½ inches) larger than the tartlet tin, re-rolling the pastry until there are 4 rounds. (Rolling it between two large sheets of cling film/wrap that have been dusted with flour will prevent the pastry sticking to the rolling pin.) Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Now roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape and chill again while the oven is heating up.
Heat the oven to 200°C (400°F) (gas 6).
Line the pastry with parchment paper and baking beans, then bake for 10 minutes.
Remove the beans and paper and return to the oven for about 5 minutes until lightly golden and crisp. Leave to cool, then remove from the tins.
For the filling
Meanwhile make up the custard according to the directions on the packet using 120ml (4 fl oz) (½ cup) milk. (You want a thick custard). Transfer to a bowl and cover the surface of the custard with cling film/wrap to prevent it forming a skin. Leave to become cold.
Now whip the cream until stiff. Then whip the cold custard to loosen it and fold in the whipped cream until thoroughly combined. Spoon into the tart cases and level the tops.
Decorate with the strawberries, cutting them, if necessary, into halves or quarters depending on their size.
Add a little boiling water the jelly (about 1 teaspoon). Stir to melt the jelly and then brush over the strawberries to glaze.
This gorgeous dessert was allegedly first made in Australia in 1935 for the Russian dancer Anna Pavlova. This version has a twist by adding framboise to the strawberries and introducing crème fraîche to the whipped cream to reduce the richness of the cream.
3 eggs, large (U.K.)/extra large (N.A.), whites only
170g (6 oz) caster/superfine sugar (¾ cup + 2 tbsp)
1 tbsp cornflour/cornstarch
1 tbsp vanilla extract
2 tsp white wine vinegar
450g (1 lb) strawberries (about 3 cups)
3 tbsp framboise (raspberry liqueur)
284ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)
180ml crème fraîche (⅞ cup)
Draw a 20cm (8 inch) circle on a piece of baking parchment. Turn it over and lay on a baking tray/sheet.
Preheat the oven to 130°C (250°F) (gas ½).
Add the egg whites to a grease-free bowl and whisk until stiff peaks form. (You should be able to turn the bowl upside down without the egg whites falling out!)
Then add the sugar one spoonful at a time, whisking well between each addition, until the meringue is stiff and glossy.
Next, sprinkle over the cornflour/cornstarch, vanilla extract, and vinegar. Whisk briefly, just enough to combine everything. The meringue will soften a little.
Put a dab of meringue in the four corners of the baking sheet and press the baking parchment down. (This will prevent it from slipping.) Now, using a metal spoon, spoon the meringue evenly within the marked circle. Then, using the back of a spoon, make a slight dip in the centre of the meringue which will hold the strawberries. Bake for 1 hour 15 minutes. The meringue should be firm at the edges and slightly soft in the centre. Leave to cool.
Meanwhile, wash the strawberries, gently pat dry and hull. Halve any that are large so they are all fairly equal in size. Place them in a large bowl and add the framboise. Gently toss together until the strawberries are coated and then leave to marinate.
Once the meringue has cooled, whip the cream until soft peaks form. Now, beat the crème fraîche, which will loosen its stiff consistency, and then gently fold into the cream.
Carefully peel the baking parchment from the meringue and place it on a serving plate. Add three quarters of the strawberries to the cream mixture and, just using a few strokes, gently fold through. Spoon into the centre of the pavlova. Now decorate the top with the reserved strawberries and drizzle over any strawberry juice.
65g (2¼ oz) butter, cut into cubes (¼ cup, or ½ stick)
70g (2½ oz) plain/cake and pastry flour (½ cup)
2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
For the filling
300ml (10 fl oz) double/whipping cream or heavy cream (1¼ cups)
14g (½ oz) caster/white sugar (1 tbsp)
¼ tsp vanilla extract
285–340g (10–12 oz) strawberries (1 pint punnet, or about 2 cups)
icing/powdered sugar for dusting
You will also need a large baking sheet, lined with parchment paper
For the choux buns
Preheat the oven to 220°C (425°F) (gas 7).
First, sift the flour onto a piece of kitchen paper or parchment paper.
Now measure the butter into a small heavy-based pan and add 150ml (5 fl oz) (⅔ cup) of cold water. Melt the butter over a medium heat and then bring the mixture quickly to the boil. Immediately remove from the heat and tip in the flour, stirring vigorously with a wooden spoon to combine. Now cook this over a low heat for 3–5 minutes, stirring constantly. The mixture will form a soft ball. Remove from the heat, transfer the mixture to a mixing bowl, and leave to cool slightly, about 3 minutes.
Using an electric whisk, gradually add the eggs, whisking well between each addition, until a smooth, shiny paste is reached. (Using an electric whisk will allow air to be incorporated into the mixture as the eggs are added.)
Pipe or spoon eight mounds onto the lined tray, spacing well apart. Bake in the centre of the oven for 10 minutes, then reduce the temperature to 190°C (375°F) (gas 5) and cook for a further 15–20 minutes. The buns should be a lovely golden brown.
Remove from the oven and pierce a small slit into each choux bun, using a small sharp knife, to allow the steam to escape. Return them to the oven for 4–5 minutes for the centres to dry out.
Remove from the oven and transfer to a wire rack to cool. Then halve each bun, cutting at an angle, and remove any uncooked pastry. They are now ready to be filled.
For the filling
Whip the cream, sugar, and vanilla extract together until soft peaks form.
Wash, hull and thickly slice the strawberries. Pat dry and then gently fold into the cream.
Remove the tops of the choux buns and fill them with the strawberries and cream. Put their tops back and then dust over with the icing/powdered sugar, using a small sieve.
These are best eaten within a few hours. Once filled with the cream mixture, the pastry will tend to soften.