Strawberry tart

A Valentine's Day treat for your loved one!

Serves: 2

Time: 1 hour 30 minutes


  • 1kg of shortcrust pastry mix
  • 200g of strawberry jam
  • 200g of strawberries
  • 2 large eggs
  • 30g of caster sugar
  • 300g of clotted cream
  • Ceramic baking beans or dried pulses


For the pastry:

  • 1. Pre-heat the oven to 180c. Mix the pastry as per the pack instructions and then leave to chill for about 30 minutes
  • 2. Dust your work surface with flour. Put the pastry on it and sprinkle a little flour on top. Try to avoid putting too much flour as you can make it too dry.
  • 3. Roll out the pastry gently, turning every so often until it is large enough
  • 4. Cut the pastry using a circle cutter and place into a muffin tin. Press the pastry in using your fingertips 
  • 5. Prick the base of the pastry case all over with a fork. Line the tart with baking parchment and fill them with ceramic baking beans or dried pulses. 
  • 6. Bake for about 10-12 minutes until the pastry becomes biscuity
  • 7. Whilst this bakes, cut the remainder of the pastry into heart shapes and place to one side. You'll need around 10-12 small hearts for each tart

For the filling, baking and decorating:

  • 1. Chop your strawberries in halves and mix with the strawberry jam in a bowl
  • 2. Remove the filled parchment paper out of the baked pastry. Then add in the strawberry mix
  • 3. Top the tarts with the heart shapes starting from the bottom up. Then using egg yolks only, brush the top evenly with a pastry brush
  • 4. Place in an oven and bake at 180c for 10-12minutes. They'll be golden brown when finished.
  • 5. To finish, sprinkle with some caster sugar and enjoy it with some clotted cream


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