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Strawberry Tart
Filled With summer sweet berries and dusted with icing sugar, this tart tastes as good as it looks. Strawberries, high in vitamin C, also contain some potassium and iron.
Ingredients
1/2 cup white sugar
1/4 cup cornflour
2 cups tightly packed strawberries, hulled and pureed
18 strawberries, hulled and halved
1/2 cup water
8 teaspoons fresh lemon juice
Icing sugar to decorate
For the Pastry
100g mono or polyunsaturated margarine
4 teaspoons olive oil
1 small egg
150ml low-fat natural yoghurt
2 cups plain flour
1/4 teaspoon bicarbonate of soda
Preparation
1
Pastry: melt margarine; leave to cool
In a small bowl, beat oil and egg together; stir in yoghurt and margarine
Sift flour and soda into a bowl
Add oil mixture and mix to form a soft dough
Turn onto a lightly floured surface and knead
Flatten gently into a circle; wrap in greaseproof paper
Chill in refrigerator for at least 15 minutes
2
Preheat oven to 200°C
Filling: place sugar and cornflour in a small saucepan
Add the pureed berries, 1/2 cup water and the lemon juice; mix
Gently bring to the boil, stirring constantly
Simmer until thickened
Cool
3
Roll out pastry on a lightly floured surface and use to line a 23-cm flan tin
Prick pastry with a fork
Bake for 12 minutes, until cooked
Cool
4
Spread filling in pastry case
Arrange strawberry halves in circles over filling
Sift icing sugar overtop
Cooks Tips
When mixing the pastry dough, toss quickly with a roundbladed dinner knife or fork, until the dough forms a ball. For light pastry, do not over mix.
Always hull strawberries after they are washed rather than before. If hulled before washing, they could absorb some of the water and become soggy.
Makes 8 slices
Preparation time 30 minutes plus chilling
Baking time 12 minutes
Per Serving
337/kJ 1409 calories, 47 g carbohydrates, 3 g fibre, 7 g protein, 130 mg sodium, 14 g fat, 23 mg cholesterol
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