Strawberry Tart


For the Pastry

  • 200g Flour
  • 125g Unsalted butter
  • 30g Icing sugar
  • 1 large Egg

For the crème pâtissière

  • 350ml Milk
  • 150ml Double cream
  • 1 tsp. Vanilla extract
  • 3 Egg yolks
  • 60g Caster sugar
  • 15g Flour
  • 3 ½ tbsp. Cornflour
  • 600g Strawberries
  • 3 tbsp. Apricot jam, sieved
  • 100g Strawberry jam


  1. For the Pastry: In a large bowl, use an electric mixer to beat the butter and sugar until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Use your floured hands to knead the dough for 3 minutes. Place the dough ball in a lightly greased bowl, wrap with cling wrap and chill in the fridge for 30 minutes.
  2. Dust a flat surface with flour and roll out the pastry to a 26cm circle. Grease your Chef Round Casserole Dish and line with the pastry, leaving an overhang.
    Tip:Prick the base of the pastry with a fork to stop any air bubbles from forming. Leave to chill for 30 minutes.
  3. Heat the oven to 180℃. Line the pastry with a scrunched up sheet of baking parchment and baking beans inside, then bake for 15 minutes. Remove the parchment and beans and bake for 15-20 minutes more until crisp and golden. Remove the Dish from the oven and leave to cool for about 20 minutes.
  4. For the crème pâtissière: In your Chef Sauce Pan, heat the milk, cream and vanilla over medium heat and stir occasionally. Bring the Pan up to a simmer. Meanwhile, in a medium bowl, whisk the yolks and sugar for 3 minutes until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mixture, whisking continuously, then pour the warm egg mix into the Pan with the rest of the cream. Stir the mixture in the Pan over a low-medium heat for 8 minutes until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 minutes, whisking occasionally. Gradually whisk in the butter until smooth, cover with cling wrap and leave in the fridge to cool until needed.
  5. Spread the strawberry jam over the bottom of the pastry. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a round pattern. In your Pan, heat the apricot jam with 1 tbsp. water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries. Leave to set for 15 minutes and serve!