Strawberry Cream Tart

Name: Strawberry Cream Tart
Yield: 5 to 10
Ingredients: 180 g Plain flour; 55 g Tate & Lyle Fairtrade Pure Cane Caster Sugar; ½ tsp Salt; 30 g Lyle’s Golden Syrup; 140 g Cold butter, unsalted; 110 ml Double cream; 200 g Full-fat soft cheese; 100 g Tate & Lyle Fairtrade Pure Cane Caster Sugar; 1 Lemon; 1 tsp Vanilla; 500 g Strawberries; 2 tbsp Raspberry jam

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Prep

15 min

Bake

25-30 mins

Serves

5 to 10

Difficulty

Medium

About

This delicious tart is made with a sweet crust and a creamy filling made from whipped cream and cream cheese, topped with fresh strawberries. The combination of sweet, buttery pastry, creamy filling, and fresh, juicy strawberries makes for a delectable and light dessert that is perfect for any occasion

made using

Lyle’s Golden Syrup Bottle 700g

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Pies & Tarts Medium 5 to 10

Instructions

Ingredients

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Step 1

Preheat the oven to 170°C/150°C fan, Gas Mark 3. In a large bowl, whisk together the flour, sugar, and salt. Then, add the golden syrup and melted butter and stir until dough forms. Press the mixture into a 9” tart pan with a loose bottom, pressing until the dough is smooth. Prick all over with a fork and bake until golden, around 25 to 30 minutes. Let it cool completely.

Step 2

In a large bowl using a hand mixer or a kitchen whisk, beat the cream until soft peaks form. In another large bowl, beat together the soft cheese and sugar until smooth. Add lemon juice, zest, and vanilla and beat until combined. Fold in whipped cream, then spoon into the cooled tart crust and smooth top.

Step 3

Arrange the sliced strawberries on top of the tart. Heat up the jam with 1-2 tsp of water and brush over the strawberries.

Step 4

Transfer the tart to the fridge and allow it to chill for 2 hours before serving.