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Strawberry tumble tart


Serves: 8
timePrep time: 30 mins
timeTotal time:
Strawberry tumble tart
/ Photograph by Tara Fisher

Strawberry tumble tart


Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
515Kcal
Fat
36gr
Saturates
22gr
Carbs
43gr
Sugars
24gr
Salt
0.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 300ml whole milk
  • 2 large egg yolks
  • 50g caster sugar
  • 25g plain flour
  • 10g cornflour
  • 5 tbsp Tiptree strawberry conserve
  • 1 tbsp lemon juice
  • 500g strawberries, hulled and halved
  • 1 x 300ml tub double cream
For the chocolate pastry
  • 150g plain flour
  • 25g cocoa
  • 125g cold unsalted butter, cubed
  • 40g icing sugar
  • 2 large egg yolks

Step by step

Get ahead
Bake the pastry case and make the custard filling several hours in advance. Keep cool but don't refrigerate. The assembled tart will hold for 30 minutes
  1. To make the pastry, briefly whiz the flour, cocoa and butter in a food processor to resemble crumbs. Add the icing sugar, egg yolks and a pinch of salt, and whiz until combined. Press into a ball, flatten with your palm and wrap in clingfilm. Chill for 30 minutes.
  2. Roll out the pastry on a lightly floured surface and use it to line a 2.5-3cm deep 20cm fluted tart tin; chill again for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  3. Line the tart case with nonstick baking paper and ceramic baking beans (or rice); bake for 20 minutes or until set. Remove the paper and beans and return the tart to the oven for a further 5 minutes. Leave to cool.
  4. For the custard filling, heat the milk to scalding point, then turn off the heat and leave to cool slightly. Whisk the egg yolks and sugar until pale, then add the flours and whisk to combine. Gradually whisk in the milk. Wipe the milk pan, then pour the custard mixture back into it and gently bring to simmering point, stirring constantly. As soon as the custard reaches the boil, turn off the heat and tip into a mixing bowl. Leave to cool completely, giving it a whisk now and then. Heat 3 tablespoons of the strawberry conserve with the lemon juice, sieve and leave to cool.
  5. Whip the cream until it forms peaks and fold into the cold custard. Spoon the remaining conserve into the tart case and spread it out. Spoon the custard on top and spread that out, too. Toss the strawberries with the conserve and lemon mixture and pile on top of the tart.

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