Strawberry Tarts
Serves: 8 tarts
Tart Dough:
  • 220g all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 150g unsalted butter, cut into cubes
  • 2-3 tablespoons ice water
Creme Patisserie (Pastry Cream)
  • 3 egg yolks
  • 50g caster sugar
  • 20g cornstarch
  • 1 tsp vanilla bean paste
  • 250ml milk
  • 10g butter
  • 1 punnet strawberries
  • icing sugar
Make the Creme Patisserie
  1. Whisk egg yolks, sugar, and vanilla bean paste and 50ml milk till thick. Add in corn starch and whisk the slurry.
  2. In a pot, add in the remaining milk and bring to a boil. Turn off heat and pour the milk in a slow stream on to the egg slurry, whisking all the time.
  3. Return the mixture to the pot and continue to whisk over a low-medium heat. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Add in butter and stir till it has melted.
  4. Pour onto a tray lined with cling film. Cover with cling film (pat the cling film so it sticks directly on to the cream and refrigerate for at least 4 hours before using.
Make the tart dough:
  1. Place the flour, sugar and salt in the bowl of a food processor and pulse few times to combine. Add the butter pieces. Blend the fat and flour until the mixture is the texture of coarse meal. Or, instead of the food processor, rub cold butter and flour with your fingers till it resembles the texture of course breadcrumbs.
  2. Sprinkle the water over the flour mixture and process continuously until the dough begins to clump together. Do not over-process; the dough should not form a ball. If using hand to mix, add in 2 tbsp of water then fold the dough. It may or may not need the 3rd tbsp.
  3. Turn the dough out onto a work surface and shape it into a thick wide disc. Wrap the dough in plastic wrap and chill until firm enough to roll, about 30 minutes.
  4. Place unwrapped dough on a work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough out to about 3mm thickness.
  5. Cut out and gently press the dough into the tart shells. Roll the pin over the top of the 3½" tart shells to trim off the excess dough. Lightly prick the bottom of the dough in each pan with a fork. Refrigerate the dough in the pans for 20 minutes to firm up the dough.
  6. Preheat the oven to 175°C. Bake for 20-25 minutes or till it is golden brown. Transfer the tartlet shells to a wire rack and cool completely.
  1. Pour creme patisserie out into a bowl, use a whisk and loosen the mixture by whisking it. Scoop it out into a piping bag. Fill the tart shells with creme patisserie. Arrange with freshly cut strawberries and a spinkle of icing sugar.
Recipe by Swee San's Kitchen at

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