Dessert

Strawberry tart

Strawberry tartsAustralian Table
6
15M
25M
40M

Ingredients

Method

1.Preheat oven to 180°C/160°C fan-forced. Remove and set aside base from a 22cm springform pan and grease ring only. Line a baking tray with baking paper.
2.Sift flour with a pinch of salt into a large bowl and stir in butter. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in icing sugar and baking powder.
3.Using a metal spatula, 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 on tray.
5.To serve, spread whipped cream over pastry and top with strawberries. Dust with extra icing sugar and serve.

Depending on the sweetness of the strawberries you may want to add icing sugar to the whipped cream. Sweet whipped cream is known as chantilly in French. This tart tastes best if it’s eaten on the same day that you make it.

Note

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