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Strawberry Tart


Recipe Info

  • Yield : 1 tart
  • Prep Time : 3:00 h
  • Cook Time : 20m
  • Ready In : 3:20 h


  • 1½ cups plain flour
  • ½ tsp table salt
  • ⅓ cup white sugar
  • ½ cup cold butter, cut up
  • 3 tsps cold water
  • ½ cup white sugar
  • ¼ cup Maizola cornflour
  • 2 cups cream
  • 5 egg yolks
  • 3 tbsps butter
  • 1 tsp vanilla essence
  • 900g fresh strawberries, sliced
  • 1 fresh mint sprig to garnish


Step 1

Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined. Add ½ cup butter; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill for 1 hour.

Step 2

Roll dough to ½ cm thickness on a lightly floured surface. Press into bottom and up sides of a 9 -inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans. Bake at 220°C for 15 minutes. Remove weights and parchment paper, and bake for 3 more minutes.

Step 3

Combine ½ cup sugar and Maizola cornflour in a medium saucepan. Whisk together cream and egg yolks. Gradually whisk cream mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly for 1 minute.

Step 4

Remove mixture from heat. Stir in 3 tablespoons butter and vanilla essence; cover and chill for al least 2 hours. Spoon into the prepared pastry shell; top with strawberry slices, and serve immediately garnished with mint.

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