Strawberry tart recipe
Created by The Tesco Recipes team
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 312.0kcal
- Fat
- 16g
- Saturates
- 8g
- Salt
- 0.1g
- Sugars
- 22g
of the Reference intake
Carbohydrate 39.8gProtein 5.6gFibre 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.
- 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.
- See more Strawberry recipes
