This strawberry and cream tart is a crowd pleaser. Sweet, fruity, and creamy, it gives a tantalising experience for your taste buds!
The trick to mastering this tart recipe is conquering the pastry. This will require the process of “blind baking”—a technique where the crust is baked without the filling. This is to make sure that your crust is cooked all the way through and stays crisp without a leaky bottom.
This strawberry and cream tart, which serves six, will also need to be set overnight for best results. So if you plan on serving it at a dinner party or a special occasion, make sure you have at least 12 hours of cooling time before serving it.
- Digital weighing scale
- Measuring cups and measuring spoons
- Food processor
- Baking tray
- Rolling pin
- Dough scraper
- Loose-base tart pan
- Parchment paper
- Kitchen shears
- Hand mixer
- Mixing bowl
- Silicone spatula
- Paring knife
- Pastry brush
- 1⅓ cups plain flour, plus extra for dusting
- 2 tbsp caster sugar
- 90g butter, chilled and cubed
- 1 egg
- 250g cream cheese, softened
- ½ cup sour cream
- ½ cup icing sugar
- 1 tsp rum
- 500g small strawberries, hulled and sliced
- ¼ cup strawberry jam, warmed
- Raw rice, for blind baking of pastry
- Fresh mint leaves for garnish, optional
- Process flour, caster sugar, and butter in a food processor until mixture resembles fine breadcrumbs.
- Add egg and process until pastry dough just comes together.
- Turn onto a lightly floured surface and knead until smooth.
- Form your dough into a disc with a 10cm diameter, cover it with plastic wrap, and refrigerate for 20 minutes.
- Place a baking tray into oven and preheat oven and tray to 200C.
- Roll out pastry on a floured surface to a round disc with a 5mm thickness.
- Line your loose-base tart pan with pastry, remove excess dough, then refrigerate for 5 minutes.
- Line pastry case with baking paper and then fill with it raw rice.
- Place onto hot baking tray and bake for 10 minutes or until edges are light golden. Remove the parchment paper and rice.
- Bake for a further 8 to 10 minutes or until pastry case is light golden. Set aside to cool.
- Using an electric mixer, beat cream cheese, sour cream, icing sugar, and rum until smooth.
- Pour the mixture onto the cooled pastry case and top with strawberries.
- Brush with warm jam and refrigerate overnight before serving.
- Garnish with mint leaves if preferred.