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Strawberry tarts
45 m active | 3 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 386
  • Fat about 22g
  • Carbohydrates about 38g
  • Protein about 8g
This is needed
This is needed for 8 piece
  • 2.5 dl milk
  • 0.5 vanilla pod, cut open lengthwise
  • 2 tbsp sugar
  • 1 organic lemon, a little grated zest
  • 2 eggs
  • 1 tsp cornflour
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
Shortcrust pastry
  • 80 g sugar
  • 200 g white flour
  • 1 pinch salt
  • 120 g butter, cut into pieces, cold
  • 1 eggs, beaten
  • 500 g strawberries, quartered
  • 1 tbsp icing sugar
  • 1 dl full cream, whipped until stiff
  • 8 tart tins (each approx. 10 cm in diameter), greased and floured
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And that's how it's done
And that's how it's done
In a pan, whisk together the milk and all the other ingredients up to and including the eggs, bring to the boil over a medium heat, stirring constantly. Remove the pan from the hob, continue to stir for approx. 2 mins. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, leave to cool, chill for approx. 2 hrs.
Shortcrust pastry
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Tart bases
On a lightly floured surface, roll out the dough to approx. 4 mm thick. Cut out 8 circles (each approx. 10 cm in diameter), place in the prepared tins, prick the bases firmly with a fork, chill for approx. 15 mins.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.
Mix the strawberries and icing sugar. Stir the custard until smooth, fold in the whipped cream, divide between the tart bases. Arrange the strawberries on top.