Strawberry tart

    40 min

    I love this French-style tart which has a creme patissiere or custard cream filling. It's topped with fresh strawberries and glazed with apricot jam. I think it tastes best at room temperature or chilled. To save time, use ready rolled shortcrust pastry.

    31 people made this

    Serves: 8 

    • For the custard filling
    • 25g cornflour
    • 500ml milk
    • 50g caster sugar
    • 1/2 teaspoon vanilla extract (or 1/2 fresh vanilla pod)
    • 1 egg
    • 2 egg yolks
    • For the tart
    • 1 (375g) shortcrust pastry sheet
    • 500g fresh strawberries
    • 2 tablespoons apricot jam, to glaze

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Prepare the creme patissiere: Add the cornflour and 1/3 of the cold milk to a bowl and stir. Add the remaining milk to a saucepan, add sugar and vanilla and cook gently over low heat; remove from heat just before boiling. Set aside to cool for 5 minutes.
    2. Add the egg and 2 extra yolks to a bowl, mix well. Add the cold milk mixture that has the cornflour. Add one tablespoon of hot milk into the egg mixture before transferring it all into the saucepan - be careful that it's not too hot or it might curdle the egg.
    3. Cook on low heat stirring constantly with a wooden spoon until thick (it should coat the back of the spoon when it's ready). Remove from heat.
    4. Preheat the oven to 200 C / Gas 6. Line a tart tin with pastry - place some greaseproof paper on top and pour in baking beans or lentils to bake it blind so it doesn't rise. Bake for approximately 15 minutes, or until edges are golden brown.
    5. Remove and cool for 15 minutes. Pour the custard filling into the cooked pastry case, arrange the strawberries on top.
    6. Gently warm the apricot jam (either in a small saucepan or in the micrwave for 15 seconds) until it's runny. Brush the jam over the top of the strawberries to give them a glaze and to seal the tart.
    7. Refrigerate until ready to serve.

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    Reviews in English (1)


    Relatively easy to make, I halved the quantities which made 4 small tarts which were very crisp and tasty. My first attempt at making crème patisserie which worked well though I would have liked it to have more of a vanilla flavour. Worth noting that the pastry goes soggy by next day so a dessert that needs to be eaten within a few hours.  -  19 Apr 2013