Strawberry season is upon us and what better way to celebrate than with a delicious strawberry treat? Perfect for garden parties, Platinum Jubilee parties, or simply wowing your guests, Alicja of @twinsinmykitchen has just the thing.
“This strawberry tart is very impressive and, at the same time, it is quite easy to make (even more so, if you decide to use a shop-bought tart case). I have also created it to be as simple and as reliable as possible, and as long as you make sure your butter and water are really cold, and you don’t overwork the dough you will be very pleased with how easy it is.
This recipe has been tested on big and small and I’m so happy to share it with you, to see through all your summertime garden parties.”
Alicja of @twinsinmykitchen
This recipe serves 6 lucky people.
Prep Time: 30 mins, Chill time: 1.5 hours, Cook time: 25 mins
For the pastry
200g plain flour
50g icing sugar
Pinch of salt
125g butter, very cold!
1 large egg, whisked
Tip: You can also use a shop-bought sweet shortcrust tart case and skip to step 15
For the filling and topping
500g strawberries, washed and hulled
2 tbsps icing sugar
1 spring rosemary, leaves picked and scrunched to release flavour
100g good quality white chocolate
250g mascarpone cheese
1 lemon, zest only
60g Greek yoghurt
Step One. Cut the strawberries into quarters, slicing some into discs. Cover with icing sugar, add scrunched rosemary leaves and leave to macerate in the fridge 1 -2 hours, or overnight.
Step Two. For the pastry, sieve flour and icing sugar into a medium bowl, add a pinch of salt.
Step Three. Cut the very cold butter into small cubes or grate it on a box grater.
Step Four. Now, quickly rub the flour and butter together (taking care to not to allow the butter to get too soft), until it resembles fine breadcrumbs.
Step Five. Pour most of the egg onto the ‘crumbs’, leaving some for the egg wash. Use a fork to work into the mixture.
Step Six. Add 2 tbsps icy cold water and bind until the dough just starts to come together, taking care not to overwork it. It will be very crumbly still, at this point.
Step Seven. Tip dough onto your work surface and gather into a heap, form a ball, then flatten, before wrapping it in clingfilm. Chill in the fridge for 1 hour, until firm.
Step Eight. Remove pastry from the fridge, roll out on a lightly floured worktop and use to line a 23cm fluted tart tin, leave any excess pastry hanging over the edge.
Step Nine. Roll a rolling pin over the top edge of the tin and using a sharp knife, remove overhanging pastry.
Step Ten. Prick the base several times with a fork and chill in the fridge for 30 minutes.
Step Eleven. Preheat the oven to 180C/gas mark 4.
Step Twelve. Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice.
Step Thirteen. Blind bake for 15 minutes, take out of the oven, remove the paper and beans, and brush with egg wash all over.
Step Fourteen. Bake for another 10 minutes until dry and golden. Put on a wire rack to cool completely.
Step Fifteen. For the filling, melt white chocolate in a heatproof bowl, placed on top of a small saucepan over simmering water. Ensure the bowl does not touch the water.
Step Sixteen. Let the chocolate cool slightly to avoid splitting and add mascarpone cheese, whisk to combine.
Step Seventeen. Now stir in the zest of a lemon and the Greek yoghurt. Leave to cool and thicken.
Step Eighteen. Spread the mascarpone mixture evenly onto the pastry case. Top with strawberries and refrigerate before serving.
Thank you Alicja for sharing this delicious recipe with us!
Looking for even more foodie inspiration? Why not check out some of our other blog posts?