Which variety of strawberries is best?
Perfection strawberries are 100% Australian-grown and are handpicked with care. These vibrant berries have a pure blueberry taste and are packed with antioxidants.
What is a strawberry tart made of?
The filling of a tart can vary widely, but it's usually a mixture that includes eggs, cream, milk, or other liquid, sweeteners, and flavourings.
If you have strawberries that are not sweet, you can still use them in various ways. You can cook them down with some sugar to make a compote, blend them into a smoothie with sweeter fruits, or use them in baking, where additional sugar can balance their flavour.
The origin of the strawberry tart is unclear, but tarts have been enjoyed in various forms for centuries, with fruit tarts being a popular variation.
Essential kitchen utensils for making a perfect strawberry tart
Food processor: A food processor will make preparing the pastry dough easier and quicker. It can help you pulse the flour, almond meal, icing sugar, and butter together until they form fine crumbs. Here are the best food processors you can buy in 2023.
Rolling pin: A rolling pin is essential for rolling out the pastry dough to the desired thickness before lining the tart tin.
Tart tin: You'll need a 24cm loose-fluted tart tin to shape and bake the tart crust.
How to make a strawberry tart
• 150g plain flour
• 125g almond meal
• 75g icing sugar mixture, sifted, plus extra to dust
• 125g unsalted butter, chilled, diced
• 1 free-range egg yolk
• 1 Tbsp ice-cold water
• 300ml milk
• 60g caster sugar
• 2 free-range eggs
• 30g cornflour
• 1 vanilla bean, split lengthways, seeds scraped
• ½ cup strawberry jam
• 500g strawberries, halved
Note: When choosing strawberries for this dessert, buy the smallest you can, as they're much easier to arrange.
Allow 1 hour chilling.
Combine flour, almond meal, icing sugar and butter in the bowl of a food processor and pulse until fine crumbs form. Add egg yolk and water, then pulse again until dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180°C. Roll out dough between 2 sheets of baking paper until 3mm thick. Grease base of 24cm loose fluted tart tin and line base with baking paper. Press dough into base and up sides, trimming overhanging edges. Put foil over dough and fill tin with baking beans or uncooked rice. Blind bake for 20 minutes. Remove weights and foil, then bake for a further 10 minutes or until crisp and golden. Set aside to cool.
Meanwhile, to make custard filling, put milk and sugar in a small saucepan over a medium heat and bring to a simmer. In a large bowl, whisk eggs, cornflour and vanilla seeds. Gradually whisk in hot milk mixture, before returning it all to saucepan. Simmer, stirring, for 3 minutes or until thickened.
Spoon jam into pastry base and spread evenly, then top with custard and spread to cover base. Set aside for 30 minutes or until cooled, then remove outer ring of tin. Arrange strawberries on top. Dust with extra icing sugar and serve immediately.
Our top picks for food processors
With its 2.1 litre bowl and multitude of accessories and attachments, the Multipro compact food processor by Kenwood definitely earns a place in the best food processors available.
Slice, dice and shred with two chute options, four blades, and eight attachments and precision tools; this kitchen must-have makes being a pro at food prep achievable.
Simple to use (and clean), this three-speed food processor can chop, slice, mash, puree, and shred your ingredients. Pack and store it easily – the blade and disc attachments fit within the bowl.
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