The Perfect Strawberry Tart


Serves 8

For the Pastry

  • 200g Plain Flour
  • 110g cold butter, cut into cubes
  • 65g caster sugar
  • 1/4tsp fine salt

For the filling

  • 200ml whipping cream
  • 2tsp icing sugar
  • 1/2-2 tsp rose water (optional)
  • 200g thick whole milk yoghurt
  • About 500g ripe strawberries
  • 4tbsp redcurrant jelly or smooth jam (optional) 


  1. Pull all pastry ingredients in a food processor and whizz until they look like damp ground almonds.
  2. Tip into a loose bottomed shallow tart tin (approx.25cm wide).
  3. Spread out and press with a mug or glass until you have a pastry case.
  4. Put into the freezer for about 15 minutes until it is firm.
  5. Meanwhile heat the oven to 180C.
  6. After 15 minutes prick the base all over with a fork and bake for 20-25 minutes until it is lightly golden.
  7. Allow it to cool in the tin, then gently transfer to a serving plate. 
  8. When the case is cool, whip the cream to soft peaks, adding the sugar and the rose water towards the end of the process. 
  9. Fold in the yoghurt, taste and add more sugar or flavouring if required.
  10. Spoon into the tart case and smooth.
  11. Hull the strawberries and cut into quarters or sixths if large.
  12. Arrange them by pointing them upwards in concentric circles.
  13. Heat the jelly in a small pan until liquid.
  14. Brush the liquid over the fruit and leave to set for at least 30 minutes before serving. 

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