Open Kent Strawberry Tart with Clotted Cream

A delicious vegetarian strawberry tart featuring a rich pastry crust, creamy custard filling, and a sweet apricot jam glaze.

Baking Vegetarian Dessert Pastry Strawberries

Estimated Nutrition

Calories

982

kcal / serving

7856 kcal total

Carbs

89.8g

per serving

718.5 g total

Fat

64.1g

per serving

512.4 g total

Protein

14.4g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Sweet Pastry

Homemade or shop bought

250

Caster Sugar

125

Flour

Sieved

drops

Vanilla Essence

Alternative to pod

CondimentsSauces

small jar

Apricot Jam

For glazing

Dairy

piece

Egg Yolks

Cream

Fruits

punnet

Strawberries

English

NutsSeeds

piece

Vanilla Pod

Stripped

Method

Roll out the pastry to 30cm and line a greased pastry ring, allowing for shrinkage.

Rest the pastry in the fridge before baking.

Blind bake the pastry with baking beans at 170°C until golden brown then cool.

Whip egg yolks and caster sugar, then slowly fold in the flour.

Boil the cream and whisk it into the egg mixture with the vanilla.

Stir the mixture over low heat for 5 minutes until thickened, then chill.

Fill the pastry case with the cream mixture and top with halved strawberries.

Glaze the strawberries with warm apricot jam and serve with clotted cream.