Skip to main content

Strawberry & Forest Fruits Tart with Crema Pasticcera

On Sunday evening my "baby sis" returned from a month Au Pairing in France, so to mark her return home I decided to make a mouthwatering delicious Strawberry & Forest Fruits Tart with an Italian touch of my favourite Crema Pasticcera filling... no leftovers here!

(Serves Eight to Ten)

  •  180g Plain Flour
  • 100g Cold Butter, diced
  • 1 tbsp Icing Sugar
  • 1 egg yolk
  • 1 tbsp Cold Water
Crema Pasticcera (Italian Custard Cream)
  • 500ml Whole Milk
  • 80g Plain Flour
  • 150g Caster Sugar
  • 1 Vanilla Pod
  • 4 Egg Yolks
  • Zest of 1 lemon, cut in large pieces with a knife
  • Strawberries 
  • Blackberries
  • Blueberries
  • Raspberries 
  • Red Currents
  • 1 tbsp of Marmalade/Jam of your choice
  • 1 tsp boiling water
To make the Pastry put the flour, butter, icing sugar, egg yolk and water into a food processor and pulse until the mixture starts to bind - do not overwork the pastry!

Put the pastry onto a lightly floured surface, gather until smooth then roll out and line a  23cm x 2.5cm loose-bottom flan tin. Neaten the edges by trimming. Press the pastry into the flutes - don't worry if it cracks, just press it back together. Prick the base with a fork, cover with clingfilm and chill overnight.

Blind bake the pastry for 5mins at 200C then reduce the heat to 180C and finish baking for about 15mins or until dry. Remove from the oven and place on a wire rack to cool completely before filling.

To prepare the Crema Pasticcera gently bring the milk to a boil (setting aside 50ml) in a medium sized saucepan, in the meantime slice the vanilla pods lengthways and extract the seeds. Add the seeds, vanilla pod and slices of lemon zest to the milk. Remove the pan from the heat and leave to infuse for 10-15mins.

With an electric whisk mix the egg yolks and sugar until pale and fluffy. Add the mixture to the hot milk and stir well.

Unite the sifted flour with the liquid mixture little by little stirring constantly - remove the vanilla pods and lemon zest.

Put every thing on the hob and bring to a boil, stirring frequently. In order for the mixture to thicken let simmer on a low heat for 5-7mins, continuing to beat with a whisk to avoid lumps.

Now add the remaining 50ml of cold milk to the custard, stirring occasionally. Take of the heat and pout into a glass/plastic bowl to cool down completely: your custard is now ready.

TIP: To avoid formation of a "film on the surface while the Crema Pasticcera is cooling, cover with a disc of greaseproof paper on contact.

A glaze is needed to seal the fruit topping once the tart has been assembled, this is made by simply bringing to a gentle simmer the marmalade/jam of your choice on the hob with a little boiling water.

To assemble and decorate:
Now that the pastry and custard have completely cooled down spoon the custard into the casing - keep the pastry in its tin. For the topping I chose strawberries and forest fruits and arranged them in their own circular pattern. Brush the glaze on all the fruit once decorated and refrigerate the tart for at least 2 hours.

On serving remove from the tin and serve straight from the fridge.

Tried It? Liked It? Tweaked It? Let me know!

Patz x



Popular posts from this blog

Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 

Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …

Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  


130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water fo…

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…