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Strawberry and cream tart
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Prep Time:
785 minutes
Cook Time:
18 minutes
Total Time:
803 minutes
Indulge in a luscious strawberry and cream pastry delight. Enjoy!
Ingredients:
  • 332.50 ml plain flour
  • 40.00 gm caster sugar
  • 90g butter, chilled, chopped
  • 1 egg
  • 250g cream cheese, softened
  • 117.50 gm sour cream
  • 75.00 gm icing sugar
  • 1 tsp rum
  • 500g small strawberries, hulled
  • 82.50 gm strawberry jam, warmed
Instructions:
  • In a food processor, blend the flour, caster sugar, and butter until the mixture resembles fine breadcrumbs. Then, add the egg and process until the pastry just comes together.
  • Transfer the dough to a lightly floured surface and knead until smooth. Shape it into a 10cm disc, wrap it in greaseproof paper, and refrigerate for 20 minutes.
  • 1. Preheat your oven to 200°C with a baking tray inside. 2. Roll out pastry on a floured surface to a 5mm-thick round. 3. Line a 3cm deep, 19cm (base) loose-based tart pan with the pastry. 4. Chill in the refrigerator for 5 minutes.
  • Prepare the pastry case by lining it with baking paper and filling it with raw rice. Bake on a hot baking tray for 10 minutes until edges are light golden. Remove the baking paper and rice, then bake for an additional 8 to 10 minutes until the pastry case is light golden. Allow it to cool before using.
  • In a bowl, use an electric mixer to blend cream cheese, sour cream, icing sugar, and rum until velvety. Smooth the mixture over a chilled pastry crust, then layer on fresh strawberries. Finish by brushing warm jam over the top, covering, and chilling in the refrigerator overnight before serving.

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