Chef Tjaart’s Designer Fruit Tart Recipe

Impress your friends and family this summer with a homemade cherry and strawberry tart


Sweet pastry

  • 60g unsalted butter – softened
  • 40g icing sugar – sieved
  • 1 egg yolk
  • 125g plain flour
  • 1 tbsp water egg white

Pastry cream

  • 500ml milk
  • 1 vanilla pod – split lengthways with the seeds scraped
  • 6 egg yolks
  • 100g caster sugar
  • 25g plain flour
  • 25g corn flour
  • 1 tsp caster sugar for dusting
  • 600 g strawberries, quartered
  • 400 g fresh cherries, halved and pitted


Sweet pastry

  1. In a large bowl, mix together the icing sugar and egg yolk.
  2. Add then butter & combine to give a smooth appearance.
  3. Add the flour to the butter mixture and ‘cut’ the mixture with a spatula before, rubbing together using your fingertips until the mixture resembles breadcrumbs.
  4. Add the water, then mix and press together.
  5. Lightly flour your work surface and place the dough on it. Knead with the palms of your hands until it is well blended, more vigorously for the last few seconds.
  6. Wrap in cling film and refrigerate.

Pastry cream

  1. Sprinkle 2 tablespoons of sugar over the base of a large, heavy bottomed saucepan (this will melt and coat the bottom of the pan to help prevent the milk burning).
  2. Bring the milk to the boil with the split vanilla pod and infuse at just below simmering point for about 5 minutes.
  3. Draw off the heat and remove the vanilla.
  4. Cream together the egg yolks and sugar and then whisk in the flour and corn flour.
  5. Pour approximately one-third of the hot milk onto the egg, sugar and flour mixture, and whisk until well blended.
  6. Pour back into the remaining milk, return to the heat and bring up to 86°C for 10 minutes, (small bubbles will begin to come through) whisking continuously. Do not boil.
  7. To store, transfer to a bowl or container, cover with cling film directly touching the surface (to prevent a skin from forming) and cool down on ice as soon as possible.
  8. Seal with cling film and refrigerate.

Rolling the pastry

  1. Roll out the pastry with a dusting of flour or between 2 sheets of cling film.
  2. Roll as thinly as you dare and ensuring the pastry will line your tart shell.
  3. Line you tart shell, getting the pastry into the corners.
  4. Trim and dock the bottom.
  5. Place the tart shell in the freezer for 15 minutes.
  6. Place the pastry straight into a pre-heated oven at 180°C.
  7. After 5 minutes, check the pastry for any shrinkage, if any draw up the sides quickly using a cloth and pinching the pastry.
  8. Bake for a further 5 minutes or until golden brown.
  9. Remove and brush the pastry shell with egg white.
  10. Place back in the oven for 1 minute. (This will prevent a soggy bottom when adding the filling).
  11. Remove from the oven and allow to cool.

To assemble

  1. Place the pastry shell on a cake stand or serving platter.
  2. Spoon the pastry cream carefully into the shell and level off.
  3. Top with a design/ pattern of strawberries and cherries.

For more baking recipes from Tjaart Walraven, click here


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