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Strawberry Tarts


40 mins


12 mins




Strawberry Tarts


Luscious red strawberry tarts are a simple yet classic must-have treat – especially in the summer! This is a simply perfect strawberry tarts recipe that brings out the very best flavours and can be easily made either by or with your kids.

made using

Pure Cane Caster Sugar

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Follow these simple 7-steps strawberry tart recipe for a mouth-wateringly tasty treat.

Step 1

Pre-heat the oven to 190°C/Fan170°C/ Gas 5.

Step 2

Cut the pastry into 8, take each piece and roll into a ball then roll out into a circle and fit into 8x7.5Cm (3”) fluted tartlet tins, pressing the pastry into the base and sides.

Step 3

Trim the edges by rolling the rolling pin over the surface. Lightly prick the bases and line with a piece of foil. Place on a baking sheet and bake for 8 minutes, remove the foil and bake a further 4 minutes or until the pastry is golden and crisp.

Step 4

To make the filling, put the milk into a pan, scrape the seeds from the vanilla pod and add to the milk with the pod and heat until simmering. Remove from the heat and discard the pod.

Step 5

Beat the egg yolks and Tate & Lyle Golden Caster Sugar together, whisk in the flour then gradually pour in the hot milk, whisking all the time. Pour back into the pan and cook over a medium heat, whisking all the time until smooth and thickened. Do not boil. Transfer to a bowl, cover with cling film, and set aside to cool.

Step 6

To assemble, beat the filling and then divide between the pastry cases and spread evenly. Hull the strawberries and arrange on top.

Step 7

Put the apricot or strawberry or redcurrant jelly into a small saucepan with a tablespoon of water and when melted pass through a sieve then brush over the strawberries.


Alternatively, if you do not wish to glaze the tarts, just before serving you can dust the tarts with Tate & Lyle Icing Sugar. If you do not have a vanilla pod, try flavouring the cream filling with a teaspoon of vanilla extract. When lining the tartlet tins with pastry, make sure you don’t stretch the pastry, otherwise it will shrink when cooking. Be aware that in hot weather, the glaze can get very runny very quickly. So if you take these to a picnic, be sure to either keep them cool or eat them quickly!

Ingredients – 9 items





500 g


450 ml


chilled ready made sweet dessert pastry

375 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

75 g

Vanilla pod



Egg yolks


Corn flour

2 tbsp

Plain flour

2 tbsp

Apricot jam

can also use strawberry

5 tbsp

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