Recipe: Strawberry and cream tart

 A simple, delightful pairing: strawberries and cream, in an easy to make tart. From a recipe in the June 2018 issue of LandScape

A simple, delightful pairing: strawberries and cream, in an easy to make tart. From a recipe in the June 2018 issue of LandScape

With clouds of fluffy strawberry cream topped with sweetly refreshing strawberry slices, this delicious strawberry tart is easy to make and uses only six ingredients – of which one is the fruit.

Serves 8
400g strawberries, hulled
400ml double cream
120g butter, plus extra for greasing
300g digestive biscuits
1 tbsp vanilla paste

Grease a 23cm round, 5cm deep, loose-bottomed tin. In a large saucepan, melt the butter until liquid. In a bowl, crush the biscuits with the end of a rolling pin. Off the heat, add the biscuit crumbs to the butter and stir thoroughly. Press the mixture into the prepared tin using the back of a dessert spoon, to make a tart base, pushing it together until it is solid. This may take several minutes. Chill the biscuit base for 1 hr.

Place half the strawberries in a food processor and blend until pureed. In a large bowl, whip the double cream for 3 mins until firm, then fold the strawberry puree and vanilla paste through the cream. Fill the biscuit base with the cream mixture and flatten with the dessert spoon. Slice the remaining strawberries in half and decorate the top. Leave to chill for 1 hr before serving.

More recipes using strawberries in the June 2018 issue of LandScape magazine...

  • Strawberry creams
  • Strawberry shortbread
  • Strawberry-filled meringues
  • Strawberry, thyme and lemon tarts
  • Strawberry drizzle cake

 

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