Summer Strawberry Tart
Gareth Mullins
Gareth Mullins
Recipe - Killiney - Rushe
Summer Strawberry Tart
Prep Time45 Minutes
Servings4
Cook Time60 Minutes
Ingredients
125g Unsalted SuperValu butter
85g Icing sugar
1 Egg & 3 Egg yolks for the Crème Pâtissière
200g Plain SuperValu flour, plus extra for dusting
100g Strawberry jam
500g SuperValu Signature Tastes Zara strawberries
2 tbsp Apricot jam
300ml Milk
150ml Double cream
1 tsp Vanilla extract
60g SuperValu caster sugar
3 tbsp Cornflour
50g Butter, cubed and softened
Directions
Ingredients
Tart Shell
- 125g Unsalted SuperValu butter, softened
- 85g Icing sugar
- 1 Egg
- 200g Plain SuperValu flour, plus extra for dusting
Filling
- 100g Strawberry jam
- 500g SuperValu Signature Tastes Zara strawberries, hulled and quartered
- 2 tbsp Apricot jam
Crème Pâtissière
- 300ml Milk
- 150ml Double cream
- 1 tsp Vanilla extract
- 3 Egg yolks
- 60g SuperValu caster sugar
- 3 tbsp Cornflour
- 50g Butter, cubed and softened
Method
- Pastry: Cream butter and sugar. Mix in egg, then flour. Form dough, wrap, and chill for 30 minutes.
- Shell: Roll pastry to a 26cm circle. Line a 23cm tart tin. Prick the base. Chill for 30 minutes.
- Blind Bake: Preheat oven to 180°C. Line pastry with parchment and baking beans. Bake for 15 minutes. Remove parchment and beans. Bake for 12-15 minutes, until golden. Cool in tin.
- Crème Pâtissière: Simmer milk, cream, and vanilla. Whisk yolks and sugar. Stir in cornflour. Pour hot cream over egg mixture, whisking. Return to the pan. Cook until thick. Cool, whisking occasionally. Whisk in butter until smooth and chill.
- Assemble: Spread strawberry jam on tart base. Pipe crème pâtissière over jam. Arrange strawberries on top.
- Glaze: Heat apricot jam with 1 tbsp water. Brush over strawberries.
45 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Irish Unsalted Butter (227 g)
€2.39€10.53/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece)
€1.49€0.25 each
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Strawberry Jam (454 g)
€0.80€1.76/kg
SuperValu Signature Tastes Irish Strawberries (350 g)
3 for €10
€4.49€12.83/kg
SuperValu Apricot Jam (454 g)
€0.85€1.87/kg
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
SuperValu Double Cream (250 ml)
€1.49€5.96/l
Dr. Oetker Madagascan Vanilla Extract (35 ml)
€2.35€0.07/ml
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Cornflour (500 g)
€1.39€2.78/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
Recipe
Ingredients
Tart Shell
- 125g Unsalted SuperValu butter, softened
- 85g Icing sugar
- 1 Egg
- 200g Plain SuperValu flour, plus extra for dusting
Filling
- 100g Strawberry jam
- 500g SuperValu Signature Tastes Zara strawberries, hulled and quartered
- 2 tbsp Apricot jam
Crème Pâtissière
- 300ml Milk
- 150ml Double cream
- 1 tsp Vanilla extract
- 3 Egg yolks
- 60g SuperValu caster sugar
- 3 tbsp Cornflour
- 50g Butter, cubed and softened
Method
- Pastry: Cream butter and sugar. Mix in egg, then flour. Form dough, wrap, and chill for 30 minutes.
- Shell: Roll pastry to a 26cm circle. Line a 23cm tart tin. Prick the base. Chill for 30 minutes.
- Blind Bake: Preheat oven to 180°C. Line pastry with parchment and baking beans. Bake for 15 minutes. Remove parchment and beans. Bake for 12-15 minutes, until golden. Cool in tin.
- Crème Pâtissière: Simmer milk, cream, and vanilla. Whisk yolks and sugar. Stir in cornflour. Pour hot cream over egg mixture, whisking. Return to the pan. Cook until thick. Cool, whisking occasionally. Whisk in butter until smooth and chill.
- Assemble: Spread strawberry jam on tart base. Pipe crème pâtissière over jam. Arrange strawberries on top.
- Glaze: Heat apricot jam with 1 tbsp water. Brush over strawberries.