Strawberry Tart

clock 40 minutes + 25 minutes bowl Serves 6


  • 1 1/3 cups plain flour, plus extra for kneading
  • 150g butter, chilled, diced
  • 2/3 cup icing sugar, plus extra to dust
  • 2 tsp baking powder
  • 3 egg yolks
  • 300ml thickened cream, whipped
  • 3x250g punnets strawberries, hulled
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  • 1. Preheat oven to 180°C (160°C fan-forced). Grease a 22cm springform pan. Line a baking tray with baking paper.

  • 2. Sift flour and a pinch of salt into a large bowl and stir in butter. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Sift in icing sugar and baking powder.

  • 3. Using a large spoon, mix in yolks until dough just comes together. Turn out onto a lightly floured surface. Lightly pull dough together to form a ball. Place on prepared tray and press down to form a 1cm-thick, 22cm-diameter circle. Chill for 20 minutes.

  • 4. Place springform ring around pastry to help keep its shape. Prick pastry with a fork and bake for 25 minutes, until golden and risen. Set aside to cool fully on tray.

  • 5. To serve, spread whipped cream over pastry. Top with strawberries and dust with extra icing sugar.


  • • Energy 2597Kj • Protein 6g • Total Fat 44g • Saturated Fat 26g • Carbohydrates 50g • Sugars 28g • Sodium 453mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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