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Strawberry tart recipe

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This classic strawberry tart filled with luxe crème pâtissière makes a stunning dessert for summer hosting or a family gathering. This recipe requires a little prep and patience, but the effort is totally worth it. Celebrate seasonal strawberries and impress everyone with this beautiful creation! See method

Serves 10
Takes 1hr 30 mins plus cooling
312 calories / serving

Ingredients

For the pastry

200g plain flour
125g unsalted butter, cold and diced
30g icing sugar
1 large egg yolk

For the crème pâtissière

350ml full-fat milk
4 large egg yolks
50g caster sugar
15g plain flour
15g cornflour
½ tsp vanilla extract

For the topping

600g strawberries
3 tbsp apricot jam, sieved

Each serving contains

Energy
1310kj
312kcal 16%
Fat
16g 22%
Saturates
8g 41%
Sugars
22g 24%
Salt
0.1g 1%

of the reference intake
Carbohydrate 39.8g Protein 5.6g Fibre 2.3g

Method

Blend the pastry ingredients in a food processor until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1/4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.

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Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
To make the crème pâtissière, heat the milk almost to boiling and then leave to cool for a few minutes. Put the egg yolks and sugar into a bowl and whisk until thick and pale. Add the flour and cornflour and whisk until smooth. Gradually whisk in the milk.
Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until the mixture is very thick. Remove from the heat and stir in the vanilla extract. Pour the crème pâtissière into the tart case and spread level. Chill for 4 hours, or until set.
Hull the strawberries and arrange snugly on top of the crème pâtissière, pointed ends up. Gently heat the jam in a pan with 1 tbsp water, stirring. Remove from the heat and cool. Brush over the fruit.