This recipe is for a 10-inch tart case.


Pastry Base:

1 1/2 cup flour

125-gram butter (softened)

8 teaspoons sugar

1 egg yolk

2-3 tablespoons cold milk

Strawberry Sauce:

¾ cup sugar

½ cup water

400 gram strawberries

1 teaspoon corn flour


Sift flour and sugar together in a bowl. Then add the softened butter and combine together. When partially combined add the egg yolk and milk to form a dough. Knead for 1-2 minutes and then cover and place in the refrigerator for half hour. Then roll out and line the tart pan. Prick the entire pastry with a fork. Then place a piece of foil in the middle of the pastry, putting some uncooked red beans or chick peas on top of it. Bake it in a moderately hot oven for about 20-30 minutes, but ovens can vary, so keep checking it. Take off the foil after about 15-20 minutes and then bake it till slightly golden and when the edges start leaving the pan.


Make the sauce after the tart has been made. First puree the strawberries to a moderate consistency, making sure that you do not liquidize them too much. Then place water and sugar in a pan on a moderate heat. Keep stirring until sugar has dissolved. Add the strawberry puree; stir some more until it starts to boil. Place a heaped teaspoon of corn flour in a bowl and add some water to make a mixture. Quickly add the mixture to the pan and stir as you do it. The sauce will start to thicken. When it is reasonably thick, remove from heat and allow to cool for 5 minutes (you can add chopped strawberries to it for a more fruitier sauce) and then pour over your pastry. But the pastry must be cooled to room temperature before you pour. Chill in the refrigerator and serve with cream if you like.


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