Better Homes And Gardens Strawberry Tart Recipe

Strawberry tart

Good Housekeeping UK

Cal/Serv: 338

Makes: 10 servings

Prep Time: 0 hours 5 mins

Cook Time: 0 hours 40 mins

Total Time: 0 hours 45 mins

175 g

plain flour, plus extra to dust

125 g

unsalted butter, chilled and cubed

40 g

caster sugar

medium egg, separated

For the creme patissiere

250 ml

semi-skimmed milk

vanilla pod, halved lengthways

60 g

caster sugar

medium egg yolks

25 g

cornflour

150 ml

double cream

For the topping

About 400g (14oz) strawberries (ideally same-size), hulled

75 g

sieved strawberry jam

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Whiz the flour and butter in a processor until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Add the sugar and whiz or stir to combine. Add the egg yolk and 3tsp cold water and pulse or stir with a blunt-ended cutlery knife until the pastry comes together. Shape into a disc, wrap in clingfilm and chill for 30min.
Meanwhile, make the crème pâtissière. Mix the sugar, yolks and cornflour in a medium heatproof bowl until smooth. Heat the milk and vanilla pod until just boiling, whisking occasionally to encourage the seeds out of the pod. Gradually add the milk to the egg mixture, whisking constantly. Return to the pan and, whisking non-stop, bubble until thickened. Scrape into a large heatproof bowl, remove the pod, cool and chill.
Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) round springform tin. Trim the pastry to come about 3cm (1¼in) up the sides. Prick the base all over with a fork, then chill for 15min. Preheat the oven to 190°C (170°C fan) mark 5.
Line the pastry with greaseproof paper and fill with baking beans. Bake for 20min, then remove paper and beans and return to the oven for 10min. Remove from the oven and brush the inside of the pastry with egg white. Return to the oven for 3min. Cool in the tin, then transfer the pastry case to a serving plate or cake stand.
To assemble, whiz the crème pâtissière until smooth, then return to the large bowl, or beat in the bowl with a handheld electric whisk. Whip the double cream in a separate bowl until stiff and fold into the crème pâtissière. Spoon into the pastry case, level the surface, then chill for 30min until set.
To serve, arrange the strawberries on top and glaze with the jam.

Get ahead:Bake pastry case up to a day ahead. Cool, then loosely wrap tin in clingfilm and store at room temperature. Keep the crème pâtissière in the fridge. Assemble up to 2hr ahead and chill, leaving the glaze to as late as possible.

Per Serving:

Calories: 338
Fibre: 1 g
Total carbs: 35 g
Sugars: 20 g
Total fat: 21 g
Saturated fat: 13 g
Protein: 4 g

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