Strawberry Tart

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  • 4 cups strawberries
  • 250 g sugar
  • 1/4 cup cornflour
  • juice of 1 lemon
  •  22 cm blind baked short crust pastry base


Heat together 2 cups strawberries, sugar and cornflour, stir until boiling and the mixture has thickened. Remove from heat and allow to cool. Stir through remaining sliced strawberries. Line a 22 cm flan pan with cling film or foil and pour in strawberry mix. Freeze until required.
Preheat oven to 200 C
Place frozen filling into a 22 cm blind baked short crust pastry base.
Cook until pastry is golden.
Serve with cream or ice cream.

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