Strawberry Tart Recipe
Strawberry Tart Recipe
Try this glorious summer recipe from our Cookery School experts. Bettys Cookery School is proud to celebrate 25 years of inspiring home cooks and food lovers. Located in Harrogate, the school has spent a quarter of a century sharing expert knowledge, timeless techniques, and a passion for exceptional food. With hands-on classes guided by experienced tutors, it remains a welcoming and inspiring space where confidence grows, creativity flourishes, and the joy of cooking truly comes to life.
From picnic treats to dinner party desserts, discover more recipes and kitchen secrets at Bettys Cookery School. See our full range of courses online at www.bettys.co.uk/cookery-school
Crème Pâtissière
- 160ml whole milk
- ½ vanilla extract
- 3 egg yolks (medium eggs)
- 50g caster sugar
- 20g corn flour
- 60ml whole milk
Ingredients
Method
- Step 1:Pour the 160ml quantity of milk into a heavy based pan, add the vanilla pod and seeds and ‘scald’ the milk over a low heat.
- Step 2:In a large bowl whisk together the egg yolks and sugar. Slake the cornflour with the 60ml quantity of cold milk and then add to the egg/sugar mixture.
- Step 3:Gradually pour the infused milk into the egg mix, whisking constantly.
- Step 4:Sieve the mixture back into the pan and cook gently over a medium heat, stirring/whisking constantly. The mixture will gradually thicken.
- Step 5:Once thickened pour into a bowl, cover the surface with cling film and then cool in the fridge for at least 1 hour
Sweet Pastry
- Makes 1x 18cm Tart
- 100g butter (room temperature)
- 60g caster sugar
- 65g liquid egg yolk (or 4-5 egg yolks)
- 250g plain flour
- pinch of salt
- 5-6 tbsp water (cold)
Ingredients
Method
- Step 1:Cream the butter, sugar, in a mixing bowl or in a stand mixer until pale. Gradually add in the egg yolks, mixing a little at a time
- Step 2:Fold the flour and salt into the creamed mixture. Followed by 4-5 tbsp of cold water.
- Step 3:Using the warmth of your hands, form a soft dough with the creamed mixture. Add a little more water if needed.
- Step 4:Wrap in cling film and refrigerate for minimum of 30-60 minutes before using
Fresh Fruit Tart Baking
- 1x quantity of sweet pastry (see separate recipe)
- 1 egg (yolk)
- 1x 18cm fluted baking Tin (Special Equipment)
Ingredients
Method
- Step 1:Preheat the oven to 180°C (fan assisted).
- Step 2:Bring the Pastry out the fridge and mould on the work surface for a few minutes to take off the chill.
- Step 3:Roll out each piece of the chilled pastry on a lightly floured work surface to the thickness of a pound coin to just over the size of the flan tin, then line the flan rings with the pastry.
- To blind bake:
- Step 4:Line the flan tin with baking parchment and fill e pastry with enough baking beans to hold the pastry down and support the sides.
- Step 5:Blind bake in the preheated oven for 10-12 minutes. Remove the baking beans and paper and bake for a further 8-10 minutes to bake the base or until the surface of the pastry has fully dried out. For the final min of baking paint, a thin layer of egg yolk and return to the oven until dry to the touch.
Fresh Fruit Tart Assembly
- 1 quantity Crème Patissière (see separate recipe)
- 250g Strawberries
- 40g Strawberry Jam
- 41 tbsp Water
Ingredients
Method
- Step 1:To assemble, spoon a little of the crème pâtissière into the base of the pastry case and decorate with the fresh fruits.
- Step 2:Warm the strawberry jam with the water in a small pan brush the fruits with the glaze.
- Step 3:Chill until ready to serve.
Notes
- Store in the fridge and consume within 2 days.