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Strawberry tart

Strawberry tart

KitchenAid Chef
Import-Recipe - Strawberry tart

Nothing says spring quite like a scrumptious strawberry tart.






115 g


70 g

icing sugar

pinch of




175 g

all purpose flour

30 g

almond flour

55 g

superfine caster sugar

50 g


500 g

semi skimmed milk


vanilla bean

500 g


Step by step

  1. Put 55 g of the softened butter into the bowl of the stand mixer fitted with the Flex Edge Beater and mix on speed 4 for 3 minutes.

  2. Add the icing sugar, then mix on speed 4 for 2 minutes.

  3. While the mixer is stil running, add one egg. Add the flour, half of the salt and almond meal and mix on speed 2 until a dough forms.

  4. Form the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

  5. Transfer the dough to a floured surface. Roll out the dough put it into a greased tart pan.

  6. Make holes in the dough with a fork and blind bake for 10 minutes on 200ºC. Remove the baking beans and bake for another 10 minutes until golden brown.

  7. Put 35 g of sugar, cornstarch and the remaining eggs into the bowl of the stand mixer fitted with the Wire Whip. Turn the Speed Control Lever to 2 then gradually turn up the speed to 6.

  8. In a saucepan, heat the milk with 20 g sugar and the seeds from the vanilla bean until it comes to a boil.

  9. Turn the Speed Control Lever to 1, then gradually pour the boiling milk into the bowl. Whip for about 1 minute.

  10. Transfer back to the saucepan and bring to a boil while whisking constantly.

  11. Let cook for another minute, still stirring. Remove from heat, add salt and remaining butter and mix.

  12. Pour in a tray, cover with cling film and refrigerate for at least 1 hour.

  13. Put the pastry cream in a piping bag and fill the pie crust.

  14. Wash and cut strawberries in half and arrange on the pastry cream.