Strawberry Cream Tart
This strawberry cream tart includes a buttery shortcrust pastry that is filled with whipped cream and topped with fresh summer strawberries. Serve this strawberry cream tart in the hot summer months for a delicious cooling dessert.
Servings: 8 servings
Calories: 471kcal
Ingredients
For the Sweet Pastry
- 250g plain flour
- ΒΌ teaspoon salt
- 65g icing sugar
- 125g unsalted butter cold and cubed
- 25ml milk
For the Filling
- 300ml double cream
- 30g icing sugar
- 400g strawberries hulled and halved
For the Glaze
- 2 tablespoon seedless strawberry jam
- 2 tablespoon water
Instructions
- Make the PastryFor the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. Add the milk and use a spoon to mix the ingredients and help the dough form. Once the mixture begins to come together, use your hands to form a smooth dough. Shape the dough into a disc and then wrap in cling film and refrigerate for 1 hour.
- While the pastry is in the refrigerator, grease a loose bottom tart tin which measures approximately 24cm in diameter and set aside. Remove the dough from the fridge and roll out the dough to fit the tart tin. Add the dough to the greased tart tin to line the tin with the pastry. Press the pastry into tin also concentrating on the corners and use your fingers to ensure that the pastry is pushed tight and snug into the tin. Prick the base of the pastry case all over with a fork and refrigerate the pastry in the tin while you preheat the oven to gas mark 4/350oF/180oC/160oC. Place the tart tin on a baking tray and bake for about 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and place on a cooling rack to completely cool.
- Make the FillingPour the cream into a stand mixer bowl or a mixing bowl and also add the icing sugar. Whisk on a medium speed until the cream forms fluffy peaks. If you do not have a stand mixer or a hand-held mixer, you can use an 8-wire whisk but it will take much longer to whip. Be careful not to over mix.
- Use a palette knife and spread the cream onto the pastry tart then arrange the halved strawberries on top of the cream. In a small saucepan, heat the strawberry jam and water to loosen the jam then use a pastry brush and brush the jam onto the strawberries. Refrigerate the tart until needed.