Strawberry Tart



·         200 grams butter at room temperature

·         ½ cup brown sugar

·         ¼ cup granulated sugar

·         1½ cups plain flour

·         ½ cup whole wheat flour

·         Pinch of salt

·         ½ teaspoon ground cinnamon


·         100 grams soft goat’s cheese

·         2 teaspoons finely grated orange zest

·         ¼ cup icing sugar, sifted

·         2-3 tablespoons brandy or orange liqueur

·         500 grams mascarpone

To finish

·         Approximately 45 medium-sized strawberries, hulled

·         1/3 cup apricot jam, warmed and sieved

·         1 tablespoon pistachios

·         Small mint leaves

·         26 cm loose-based tart tin



1.    Beat the butter and both sugars for 2 minutes. Sift the flours, salt and cinnamon together, add and mix until just combined.

2.    Roll the pastry out between 2 sheets of baking paper to a 30 cm circle. Slide onto a baking tray and refrigerate until just firm enough to handle. Line the tart tin, patching the pastry where necessary and smoothing the cracks to give an even surface. Refrigerate or freeze until firm.

3.    Preheat the oven to 200°C.

4.    Bake the tart case blind (see below) for 20 minutes. Reduce the oven temperature to 170°C. Remove the paper and beans and continue to bake the tart until the pastry is fully cooked, about 10 minutes. Cool.

Filling: Beat the goat’s cheese, zest, icing sugar and brandy together. Using a large metal spoon, fold in the mascarpone. Be careful not to over mix or the mascarpone will curdle.

Strawberry Tart

To finish: Spread the cream over the base of the tart and arrange the strawberries on top. Brush the berries with warm jam to give a glossy sheen and garnish with pistachios and mint.

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