I like to serve this delectable tart with a little red fruit coulis on the side – the perfect complement.
400g (14oz) pâte sucrée
20g (1½ tbsp) butter, to grease
flour, to dust
75ml (5 tbsp) double (heavy) cream
30g (2½ tbsp) sugar
150g (5½oz) crème pâtissière, cooled
500g (1lb 2oz) strawberries, hulled
icing (confectioners’) sugar, to dust
red berry coulis (see Crêpes with summer berries) (optional)
For the pastry case, grease a 20 cm (8in) flan ring (3 cm/1¼in deep), and place on a baking sheet in the fridge. Roll out the pastry into a round 3 – 4 mm (⅛in) thick and use to line the flan ring (see Lining a tart tin & baking blind). Leave to rest in the fridge for at least 20 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
Prick the bottom of the pastry case, line with greaseproof paper and baking beans or dried pulses and bake blind for 20 minutes. Remove the beans and paper and return to the oven for another 10 minutes. Slide the cooked pastry case on to a wire rack and carefully lift off the flan ring. Leave to cool.
For the filling, whip the cream with the sugar to a ribbon consistency, then add the crème pâtissière and mix thoroughly with a whisk. Spread evenly over the bottom of the pastry case. Halve or quarter larger strawberries, leaving small ones whole. Arrange on top of the creamy filling. Dust with icing sugar just before serving.
Cut the delicate tart into slices, using a long, thin, sharp-bladed knife. Serve with a little fruit coulis if you like.