Strawberry Tart

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Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard and the crunch of buttery, walnut have to try this!

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Ingredients [?]

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  • add   1 cup whipping cream
  • add   1 egg
  • add   2 1/2 tablespoons sugar
  • add   1/2 cup butter
  • add   2 egg yolks
  • add   1 teaspoon icing sugar
  • add   2 1/2 tablespoons sugar
  • add   6 tablespoons butter
  • add   1 teaspoon almond extract
  • add   2/3 cup milk
  • add   1 1/3 cups all-purpose flour
  • add   4 cups strawberries
  • add   1/2 cup finely chopped walnuts
  • add   1/2 teaspoon vanilla
  • add   2 tablespoons cornstarch
  • add   1 cup red currant jelly


  1. Preheat oven to 350F; butter a 10 or 11 inch tart pan with removable bottom.
  2. For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
  3. For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
  4. To whip cream: Beat whipping cream with icing sugar until soft peaks form.
  5. To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate atleast 2 hours; Serve with whipped cream, if desired.