Strawberry cheese tart

    2 hours 20 min

    Here a very thin, crisp pastry case is filled with a creamy orange-flavoured filling – a delicious light alternative to pastry cream – and covered with luscious strawberries and blueberries. A sweet glaze is the finishing touch.

    2 people made this

    Serves: 6 

    • Pastry case
    • 115 g (4 oz) plain flour
    • 55 g (2 oz) unsalted butter, at room temperature
    • 2 tbsp caster sugar
    • 2 egg yolks
    • Filling
    • 225 g (8 oz) reduced-fat soft cheese
    • 1 tbsp clear honey
    • grated zest of 1 orange
    • 1 tbsp orange juice
    • 225 g (8 oz) ripe strawberries, quartered
    • 55 g (2 oz) blueberries
    • 4 tbsp redcurrant jelly

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. Sift the flour onto a cool work surface, make a well in the centre and put in the butter, sugar and egg yolks. Using the fingertips of one hand, work the ingredients in the centre together, then draw in the flour and work to a smooth paste. Put into a polythene bag and chill for 1 hour.
    2. Roll out the pastry dough thinly on a floured surface and use to line a 21 cm (8 1/2 in) loose-bottomed flan tin. Chill for 30 minutes.
    3. Preheat the oven to 190°C (375°F, gas mark 5). Line the pastry case with greaseproof paper, fill with baking beans and bake ‘blind’ for 10–15 minutes or until lightly browned. Remove the paper and beans and bake for a further 5 minutes or until the base of the pastry case is cooked through. Allow to cool, then carefully remove the pastry case from the tin.
    4. For the filling, mix together the soft cheese, honey and orange zest and juice until smooth. Spoon the filling into the pastry case and spread out evenly to the edges.
    5. Arrange the strawberries and blueberries over the surface of the filling. Heat the redcurrant jelly until it is liquid and smooth, then brush generously over the fruit. Leave to cool and set before serving. The tart is best served within 1–2 hours of filling.

    Some more ideas

    For a raspberry and peach tart, flavour the soft cheese with 1–2 tsp rosewater and 1 tbsp caster sugar instead of the honey and orange juice. Replace the strawberries and blueberries with 125 g (4½ oz) raspberries (or tayberries) and 3 ripe peaches, cut into neat slices. Glaze with melted apricot jam. * For a mango and passion fruit tart, flavour the soft cheese with the sieved pulp of 2 passion fruit instead of the orange zest and juice. Replace the strawberries and blueberries with 1 large ripe mango, cut into neat slices, and glaze with melted apricot jam. Mango is a good source of vitamin A as beta-carotene, and the riper the fruit, the higher the vitamin A content. Antioxidant nutrients like beta-carotene and vitamin C protect the body against free radicals, and the need for these nutrients is further increased when people are exposed to environmental pollutants and smoking.

    Plus points

    Strawberries and blueberries are rich sources of vitamin C. * Reduced-fat soft cheese provides essential nutrients like protein and calcium with less fat and fewer calories.

    Each serving provides

    B12, C * A, B2, E, calcium

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