Today’s recipe is one of those classics I think everyone loves to eat. A slice of freshly made strawberry tart is pure comfort for me and is one of my favourite summer desserts.
Another birthday in the family called for another celebration bake, this time a lovely fresh tart. I love classic fruit tarts, they tick all the boxes for me on so many levels and make an amazing dessert.
Delicious, fresh and summery are just a few words used to describe this tart – each and every bite is perfection.
The recipe is also super easy to make, every single aspect of this tart is homemade and it doesn’t get better than that!
You can probably tell by now I’m absolutely loving the strawberry season – so expect lots more strawberry recipes this summer too. Also, the tart fits in with the Wimbledon theme at the moment, so if you’re hosting a Wimbledon-themed garden party, this tart should definitely be at the top of your baking list!
Ingredients:
Sweet Shortcrust Pastry (Pâte Sucrée):
250g of plain flour, plus more for dusting
120g of unsalted butter, chilled and cut into smallish cubes
80g of caster sugar
1 teaspoon of lemon zest
Good splash of pure vanilla extract
1 large egg
Easy Crème Pâtissière:
500ml of whole milk
Good splash of pure vanilla extract
2 large free-range eggs, at room temperature
100g of caster sugar
50g of strong flour
16g of custard powder
For the Crème Diplomat:
150ml of double cream, lightly whipped to soft peaks
Topping/Decoration:
Fresh strawberries
Strawberry jam, for glazing – must be boiling before brushing over the fruit
Method:
1. To make the pastry: Sieve the flour into a large mixing bowl. Add the chilled, cubed butter and using your fingertips rub the butter into the flour until you have a light, airated breadcrumb mixture. Add the lemon zest and sugar and mix through. Now add the egg and vanilla and mix until you have soft dough. Wrap in cling film and place in the fridge to chill for 30 minutes.
2. To line the tin, lightly dust a clean work surface with a little flour. Roll the pastry out, rotating the dough on each turn, until you have a round piece of pastry about a pound coin thickness. Preheat your oven to 180 degrees C Fan. Wrap the pastry up onto the rolling pin and gently place into the tin. Press in fully, making sure the sides are fully compact. Prick the base with a fork, then line the pastry case with parchment paper and baking beans. Blind bake in the preheated oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes or until the pastry is coloured. Leave to cool completely.
3. For the Crème Pâtissière: Boil the milk and vanilla gently in a saucepan. In a separate bowl, whisk the eggs and sugar until smooth. Sift in the flour and custard powder and whisk until smooth. Pour half the boiling milk and whisk, then return the custard mix back to the remaining milk on the hob. Stir until you have a really thick mixture. Then spread out into a tray, cover with cling – to prevent a skin forming and leave in the fridge until cold.
4. When your ready to construct the tart, in a mixing bowl add all the creme pâtissière. Then gently fold in the whipped cream (this is how you make a crème diplomat. Spread this mixture into the prepared pastry case. Then top with sliced strawberries, brush with the jam to glaze the top of the tart.
5. Serve slices of the tart, it will store in the fridge for up to 3 days.
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