This strawberry tart recipe is so very indulgent, I use a pistachio nut pastry for the base with a moist strawberry cake filling finished with vanilla icing and topped with fresh strawberries.
This strawberry tart recipe is easy to bake for any occassion. Simply follow my step-by-step photo cooking guide below for excellent results.
Ingredients for Chef Jeenas Strawberry Tart Recipe
1/4 Cup Margarine
3 Tbsp Sugar
3 Tbsp Fine Corn Flour (fine corn meal)
2 tsp Vanilla Essence
1 Egg
1 Tbsp Sugar
1 Tin Strawberries in Syrup
3 Tbsp Self Raising Flour
Pistachio nut pastry
Getting started on my Strawberry Tart Recipe
1/4 Cup Margarine
3 Tbsp Sugar
3 Tbsp Fine Corn Flour (fine corn meal)
2 tsp Vanilla Essence
1 Egg
1 Tbsp Sugar
1 Tin Strawberries in Syrup
3 Tbsp Self Raising Flour
Pistachio nut pastry
Getting started on my Strawberry Tart Recipe
Take the pistachio nut pastry and roll into a flat circle.
Carefully palce into a greased and floured bottomless flan tin, cover with plastic wrap and place into the fridge.
Open the tinned strawberries and seperate the strawberry fruit from the syrup, keep both for later.
Carefully palce into a greased and floured bottomless flan tin, cover with plastic wrap and place into the fridge.
Open the tinned strawberries and seperate the strawberry fruit from the syrup, keep both for later.
Place margarine and 3 Tbsp sugar into a mixing bowl, mix well.
Add fine corn flour, vanilla essence and egg to the strawberry tart filling mixture and mix well.
Take the pastry out of the fridge and gently cut the sides evenly.
You can use any excess pastry for biscuits.
Take the strawberries and chop into large chunks.
Add to the strawberry cake mixture with the 3 Tbsp of strawbery syrup.
Add to the strawberry cake mixture with the 3 Tbsp of strawbery syrup.
Add 1 Tbsp of sugar to the strawberry cake mixture.
Pour the strawberry cake mixture into the pistachio nut pastry case.
Place into a hot oven at 170-180C for 25-35 minutes depending on the heat of your oven.
Check the tart is cooked by placing a skewer through the centre of the tart, if it comes out clean it is cooked, if it comes out with cake mixture on the skewer then place the strawberry tart back into the oven for a little more time.
Place into a hot oven at 170-180C for 25-35 minutes depending on the heat of your oven.
Check the tart is cooked by placing a skewer through the centre of the tart, if it comes out clean it is cooked, if it comes out with cake mixture on the skewer then place the strawberry tart back into the oven for a little more time.
Once cooked the strawberry tart should be golden.
Leave to cool down before taking the tart out of the tin.
Decorate with vanilla icing and sliced fresh strawberries.
You can have a thick smooth icing for this tart or delicious drizzle icing.
Enjoy your strawberry tart at anytime of the day !
You can have a thick smooth icing for this tart or delicious drizzle icing.
Enjoy your strawberry tart at anytime of the day !
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1 comment:
great recipe!! theo only thing was that you forgot to say when to put in the self rising flour but I guessed from the picture is after you add the strawberries !!
Great work !
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