Strawberries & Cream Tart

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Strawberries & Cream Tart

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Nessa Robins Strawberries & Cream Tart – Strawberries and cream have always been one of my favourite dessert combinations, so this tart is just another way to serve them. I’ve made a buttery sweet pastry for the case, but you can use a good-quality shop bought one in its place. When rolling out the pastry for loose-bottomed baking tins, I always follow Mary Berry’s advice and place the disc under the pastry before rolling. It makes the whole process a little more manageable. The case can be made a couple of days in advance, but it’s best to make the cream filling just before assembling the tart. Enjoy!

Ingredients

  • For the pastry:
  • 175g plain flour
  • 100g butter, cold and cubed
  • 25g icing sugar
  • 1 egg yolk
  • 1-2tbsp cold water
  • For the filling:
  • 250ml cream
  • 250g mascarpone
  • 4tbsp strawberry jam
  • 400g strawberries, halved
  • To serve:
  • Mint leaves
  • Icing sugar

Instructions

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Prepare a 23cm loose-bottomed tart tin by greasing it well with a little butter.
  2. Place the flour, butter and icing sugar into a high-powered blender and blitz for a few seconds until it resembles a breadcrumb consistency.
  3. Add the egg yolk and 1tbsp of cold water. Blitz for another few seconds until the mixture comes together.
  4. Turn the pastry out onto a floured surface and knead gently into a ball. Dust a sheet of greaseproof paper with flour and place the greased bottom disc of the tin onto the paper. Gently roll out the ball of dough on top of the disc, leaving plenty of dough to overlap, then carefully fold in the pastry before lifting into the tin. Firmly press the pastry into the grooves of the tin. Prick the base a few times with a fork. Place a sheet of greaseproof paper on top, overlapping the tin, and fill the pastry case with baking beans.
  5. Place in the preheated oven for 15 minutes. After this time, remove the greaseproof paper and beans, and carefully trim any of the overlapping pastry. Return the pastry to the oven for an additional 5-7 minutes. Place on a wire rack to cool fully before removing from the tin.
  6. Prepare the filling by lightly whisking the cream, fold through the mascarpone and jam.
  7. Fill the cold pastry case with the strawberry cream mixture. Top with the halved strawberries, a few mint leaves and dust generously with icing sugar. This tart is best enjoyed on the day it’s made. Enjoy!
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