Strawberry Tart Recipe
Strawberry Tart Recipe
Ray McVinnie makes a seasonal Strawberry Tart using Chocolate Pastry.
This is an easy tart made from a precooked tart shell which can be done a few days in advance. The only other ingredients are jam, strawberries, sugar, vanilla and cream.
There is a lot of strawberries called for in this recipe but you need plenty to choose from to make the top look right.
250g made with butter chocolate pastry (I use the Paneton brand)
1 tablespoon caster sugar
300ml cream
1 teaspoon vanilla extract
750g strawberries, (usually 3 punnets)
300ml red currant jelly or strawberry jam, melted over gently heat
extra whipped cream if desired
Preheat the oven to 200°C
Roll the pastry out a little more on a clean floured surface,
Line a 35cm x 12cm circular tart tin or 22c3cm diameter rectangular tin with the pastry.
Weight the pastry down with baking paper or foil and baking weights or rice.
Place in the oven for 15-20 minutes or until crisp but not burnt.
You may want to remove the weights and covering in the final 5 minutes to crisp the centre.
Remove from the oven and cool completely.
Remove from the tin and place on a serving plate.
Whip the sugar, cream and vanilla until firm but not buttery.
Spread this on the inside of the tart.
Hull the strawberries and place in rows side by side pointed side up until the tart is filled.
Brush the strawberries liberally with the cooled melted jelly or jam, leaving no gaps.
Reserve 10 minutes then serve in wedges with more cream if desired.
