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Strawberry and Cream Tart
Paula Delapenna
Nothing beats a traditional Strawberry and Cream Tart at the moment of dessert. Simple as buttery shortbread crust, smooth creamy filling and fresh strawberry topping.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dessert
Servings
10
slices
Ingredients
Crust:
100
g
unsalted butter
room temperature
100
g
granulated sugar
1
yolk
1
egg
1
tbsp
vanilla essence
200
g
self-rising flour
Filling:
300
ml
heavy cream
3
tbsp
granulated sugar
Fresh strawberries
sliced
Instructions
Crust:
In a large bowl, whisk the butter and the sugar.
Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
With a spatula, fold in the flour with patience, until it’s well combined.
Once it’s well combined, cover the bowl and pop it into the fridge for 30 minutes.
Preheat your oven to 180 ºC and spray a 26-cm tart dish with some non-stick spray.
On a floured countertop, roll the shortcrust 1 cm thick.
Lay the shortcrust in the tart dish. Cover with parchment paper and add some pie weights.
Bake for 20 minutes, until the crust is light golden brown. Let it cool completely before assembling.
Assembly:
With a hand-held mixer, whip the cream with the sugar until you get stiff peaks. Pour over the shortcrust.
Decorate with the sliced strawberries as you prefer.
Let it set in the fridge for around an hour before serving.
Notes
STORAGE
: You can easily store the tart in an air-tight container in the fridge for two days.