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Strawberry Tarts


Recipe Info

  • Servings : 8
  • Prep Time : 45m
  • Cook Time : 47m
  • Ready In : 1:32 h


  • For the pastry:
  • 250g plain flour
  • 180g cold butter plus 1 tbsp
  • 1 egg yolk
  • 2 tbsps of chilled water
  • For the filling:
  • 6 egg yolks
  • 150g caster sugar
  • 70g plain flour
  • 480ml milk
  • 1 vanilla bean, seeds scraped
  • 400g strawberries, sliced


Step 1

Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.

Step 2

Remove the pastry from the refrigerator and roll out the pastry on a lightly floured surface until approximately 5mm thick. Line eight 9.5cm loose bottom tart tins with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.

Step 3

Preheat the oven to 180°C and line the tarts with baking paper or foil and fill with baking weights or beans. Blind bake for 10 minutes. Remove the baking paper and weights and bake for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.

Step 4

Place the milk and vanilla seeds and pod in a small saucepan over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. Whisk the egg yolks, sugar and our in a bowl until well combined. Remove the vanilla pod from the milk and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Cover with plastic and refrigerate until cold.

Step 5

Fill each tart with the custard and top with the sliced strawberries and a sprig of mint.

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