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Classic Strawberry Tart recipe
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5 from 3 votes

Classic Strawberry Tart

This delicious strawberry tart with creme patissiere is sure to be a show stopper!
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: French
Keyword: afternoon tea, dessert, Strawberries,, Tart,
Servings: 8
Author: Marie Muccio

Equipment

  • Food processor

Ingredients

  • 180 g plain flour
  • 80 g icing sugar
  • 130 g Almond meal
  • 125 g chilled butter unsalted, diced
  • 1 egg yolk
  • 2 tsp cold water
  • 500 g strawberries hulled and halved
  • ½ cup strawberry jam

For the creme Patissiere

  • 500 ml full cream milk
  • 80 g caster sugar
  • 2 eggs
  • 30 g corn flour
  • 1 tsp vanilla bean paste
  • 30 g butter

Instructions

  • To make the tart, add flour, icing sugar, almond meal and butter in the bowl of a food processor. Pulse until the mixture resembles fine crumbs.
    Add egg yolk and water, then pulse again until the dough comes together. Add another drop of water if mixture is too dry. Wrap in cling wrap and refrigerate for 1 hour
  • Preheat oven to 180° and grease the base of a 24cm tart tin.
    Remove dough from fridge and on a lightly floured surface use a floured rolling pin to roll the dough out to approximately 3mm thick round.
    Very carefully transfer the dough to the prepared tart tin and press the dough into the base and sides. Trim any overhanging dough.
  • Place a sheet of foil or baking paper over the dough, fill with beans or rice (uncooked) and blind bake for 15 minutes.
    Remove the beans/rice and the baking paper and return to the oven for a further 10 minutes or until its golden in colour. Set aside to cool.
  • For the creme patisserie, place the milk and sugar in a medium saucepan over a medium heat and bring to a simmer.
    In a  bowl, whisk eggs, cornflour and vanilla bean paste. Gradually whisk in hot milk mixture, before returning it back to the saucepan. Simmer, stirring, for 3-5 minutes or until thickened.
    Remove from heat, stir through butter and then cover with cling wrap to stop a layer forming on the top. Set aside until cooled.
  • With the pastry case still in the tin, add the custard and evenly spread to cover the base of the tart.
    Arrange the srawberries with the cut side facing down over the creme patisserie
  • Heat the jam in a small saucepan until simmering and syrupy. Use a pastry brush to gently brush the jam over the strawberries to give it a beautiful sheen.

Notes

Tip: You could also roll it out between 2 sheets of baking paper. This will make it easier to transfer to the tin. 
 
have you made this recipe? Don't forget to tag me @Mrsfoodiemumma and use the hashtag #mrsfoodiemumma