Easy strawberry tart

Visually stunning and packed full of flavour, this gorgeous strawberry tart is sure-fire way to delight your guests without huge effort. We've used ready-made shortcrust pastry to help you cut down on the prep time.

  • 30 mins preparation
  • 25 mins cooking
  • 1 hr marinating
  • Serves 8
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Easy strawberry tart
  • 2 sheets frozen shortcrust pastry, thawed
  • 1/2 cup strawberry conserve
  • 400 millilitre milk
  • 1 vanilla bean, seeds scraped
  • 5 egg yolks
  • 1/2 cup caster sugar
  • 1/3 cup cornflour
  • 250 gram punnet strawberries, sliced
  • 1 tablespoon warm water


Easy strawberry tart
  • 1
    Preheat oven to hot, 200°C. Grease a 23cm loose-based flan tin and line with pastry, trimming to fit. Prick base of pastry with a fork and place on an oven tray. Bake blind 15 minutes.
  • 2
    Remove paper and weights, bake 10 minutes until pastry is browned lightly. Cool.
  • 3
    Meanwhile, in a medium saucepan combine milk and vanilla on medium until it almost reaches boiling point. Strain into a jug.
  • 4
    In a medium bowl, whisk yolks and sugar together until pale, whisk in flour. Gradually pout in warm milk, beating constantly.
  • 5
    Transfer mixture into a clean saucepan on medium heat. Stir until almost boiling, reduce heat to low, simmer 3 minutes, stirring, until thickened.
  • 6
    Spread 1/4 cup strawberry conserve in base of cooled tart shell. Pour over creme patisserie. Arrange sliced strawberries on top. Chill 1 hour or until set.
  • 7
    In a small bowl combine remaining conserve and warm water, stir until combined. Brush mixture over strawberries. Serve.

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