Strawberries and cream tart with almond crust

Indulge in this sweet and creamy strawberries and cream tart with a deliciously nutty almond crust! The perfect treat for your next brunch or morning tea!

  • 10 mins preparation
  • 40 mins cooking
  • Serves 12
  • Print


Strawberry curd
  • 250 gram strawberries, hulled
  • 2 tablespoon lemon juice
  • 200 gram butter, chopped
  • 4 egg yolks
  • 1/4 cup caster sugar
  • 1/2 teaspoon vanilla bean paste
Strawberries and cream tart with almond crust
  • 1 1/2 cup plain flour
  • 1/2 cup almond meal
  • 1/3 cup icing sugar, plus 1 tablespoon extra
  • 125 gram chilled butter, cubed
  • 1 egg yolk
  • 300 millilitre tub thickened cream, whipped
  • extra strawberries, sliced, to serve


Strawberries and cream tart with almond crust
  • 1
    Preheat oven to moderate, 180C. Lightly grease an 12x34cm rectangular flan pan with removeable base.
  • 2
    Make curd: In a food processor, process strawberries with lemon juice to a puree. Transfer to a heatproof bowl and whisk in butter, egg yolks, sugar and vanilla. Stir constantly over a saucepan of gently simmering water, 12-15 minutes, until thickened and coats the back of a wooden spoon. Chill 2 hours.
  • 3
    Meanwhile, in a food processor, pulse flour, meal and icing sugar until combined. Add butter and process until fine crumbs form. Add egg yolk and pulse to from a dough. Shape into a disc, wrap in plastic wrap and chill 1 hour.
  • 4
    Roll out pastry between 2 sheets of baking paper until 4mm thick. Ease into pan, trimming edges. Chill 30 minutes. Bake blind 15 minutes. Remove filling. Bake a further 10 minutes.
  • 5
    Spread curd into pastry base. In a bowl, lightly whisk cream and extra sugar together. Dollop cream over top and decorate with extra strawberries.


It is important not to over-heat custard as it will curdle. cooking it over gently simmering water allows it to cook using indirect heat.

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