Strawberry Tart

Serves 8

Relaxing with a welcome cup of afternoon tea and a sweet treat or two you’ve made yourself, with a few friends to share the occasion, we can’t think of a better way to enjoy the delights of summer…


Sweet pastry

  • 150g plain flour
  • 75g butter, slightly softened
  • 75g caster sugar
  • 3 large egg yolks


  • 500ml milk, semi-skimmed
  • 6 large egg yolks
  • 75g caster sugar
  • 1 tsp vanilla extract
  • 3 tbsp plain flour
  • 1 tbsp cornflour
  • finely grated zest of 1 lemon


  • 800g strawberries
  • icing sugar
  • 3 tbsp redcurrant jelly


  1. For the pastry, mix the flour, butter and sugar in a food processor until the mixture resembles fine bread crumbs. Add the egg yolks and, when the dough has come together, tip onto a lightly floured work surface. Gently knead until smooth. Wrap in clingfilm and chill in the fridge for 30 minutes.
  2. To make the custard, gently warm the milk in a saucepan. In a large bowl, whisk together the egg yolks, sugar and vanilla extract until thick, pale and creamy. Add the flour, cornflour and lemon zest and whisk until smooth.
  3. Gradually add the warmed milk to the mixture, whisking all the time. Transfer the mixture back into the saucepan and cook at a very low heat until the custard starts to thicken and bubble. Cook for a further 1-2 minutes, stirring continuously. Remove from the heat and leave to cool in the fridge. Cover with clingfilm to prevent a skin forming.
  4. Grease a loose-bottomed 23cm non-stick flan tin. Knead the chilled pastry lightly to soften then press into the tin. Prick the base with a fork, cover with baking parchment and fill with baking beans. Chill for 15 minutes and then bake in a pre-heated oven at 190ºC/375ºF for 15-20 minutes. Remove the beans and bake for about 5 more minutes until the pastry is cooked and just golden brown.
  5. When cool, spoon in the custard, top with the strawberries, drizzle over a little warmed redcurrant jelly and dust with icing sugar.