It’s no secret that my whole time favourite dessert is the classic French strawberry tart. This simple dessert evokes the most beautiful memories from my childhood growing up in the south of France. Every year for my birthday Maman would bring home a delicious freshly baked strawberry tart from our local patisserie. Strawberry tart reminds me of summer holiday and celebrations.
This is by far the most beautiful dish I have made in my entire history of blogging. If I was to make this dish again, I would roll the pastry thinner, but everything else was perfect.
- Shortcrust pastry
- Vanilla crème patissiere (thick custard)
- 250 g strawberries
- 2 tbsp jam
- 50 g boiling water
- Follow the shortcrust pastry recipe.
- Follow the vanilla crème patissiere (thick custard).
- Pre-heat oven at 160°C (fan forced). Grease a 2cm-deep, loose-based tart pan.
- Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate for 10 minutes.
- Place pan on a baking tray. Using a fork, prick crust all over. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked chickpeas or rice. Bake for 10 to 15 minutes or until edges are light golden. Remove weights and paper.
- Bake for 10 to 12 minutes or until base is light golden. Set aside to cool.
- Spread custard over base of pastry case.
- Arrange strawberry slices over custard.
- Combine jam and boiling water in a bowl. Brush strawberries with jam mixture.
Tip: To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart.