strawberry tart. Nothing says spring quite like this easy strawberry tart. The crust is a simple no-chill version of a pie crust that we are obsessed with, ever since we used a similar version for our apple tart. This swift-to-fix, creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust.

Ingredients of strawberry tart

1. It’s 350 grams of puff pastry.
2. It’s 225 grams of cream chesse.
3. You need 1 of grated rind of half orange.
4. You need 30 ml of of orange juice.
5. Prepare 4 tbsp of icing sugar,plus extra for dusting.
6. You need 450 grams of strawberries,hulled.

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème. Tart with fresh strawberries, macerated in sugar, over a creamy mascarpone base and brushed with a balsamic glaze. French fruit tarts are popular in Morocco.

strawberry tart step by step

1. preheat the oven to 200°C/400°F/gas 6.
2. Roll out the pastry on lightly floured surface to thickness of about 3mm and use to line tranche tin or shallow rectangular tin..
3. trim the edges of the pastry neatly with a knife,then chill for 30 minutes..
4. prick the base of the pastry all over.Line with foil,fill with baking beans and bake for further 10 minutes until the pastry is browned.Gently press down on the pastry base to deflate it,then leave to cool on a wire rack..
5. In a food processor,beat well together the cream cheese,orange rind,orange juice and icing sugar..
6. spread the cheese filling in the pastrt case.Halve the strawberries and arrange them on top of the cheese filling.Dust with icing sugar,if you like,just before serving..

This recipe has fresh strawberries arranged on a layer of pastry cream within a baked sweet tart shell. This strawberry tart comes together easily. You blind-bake a pastry shell, then you fill it with pastry cream and top it with strawberries. Felicity Cloake's masterclass For a real showstopper, put fresh strawberries to work in this brilliant summer treat. Recipe from Dorie Greenspan's book "Baking: From My Home to Yours".