Strawberry tart


(For 4 - 6 portions)

  • 250gr flour
  • 125gr caster sugar
  • 125gr butter
  • 1 egg
  • 1 tsp vanilla essence
  • ¼ tsp baking powder
  • 1 small pinch of salt

Crème pâtissier for the filling:

  • 1½ punnet of Melissa Cress
  • 250ml milk
  • 2 egg yolks
  • 50gr caster sugar
  • 30gr cornflour


  • 1 punnet Zallotti Blossom
  • ½ punnet Melissa Cress
  • 80gr strawberry jelly
  • 250gr strawberries


  • In a large mixing bowl, place the flour, baking powder, caster sugar and salt. 
  • Cut the butter in small cubes and mix in the flour with your hand, until well-integrated. 
  • Add the egg and the vanilla essence and make a dough; do not overwork. 
  • Leave to rest in a cool place for at least one hour and lay to a 3mm thickness with a rolling pin and place into a tart ring. 
  • Cook the pastry case in a hot oven with some dry beans at the bottom, to stop it rising. 
  • You should have enough to make 2 cases with this quantity, I would advise you to cook both cases and keep one in the freezer for next time, it’s a very handy tip. 

Crème pâtissier for the filling:

  • Dilute the cornflour in a glass with 50ml of milk and bring to simmer the other 200ml of milk.  
  • Whisk together the egg yolk and sugar and add it to the simmering milk. 
  • Continue slowly whisking for 2 to 3 minutes and add the rest of the milk with the diluted cornflour in the pan. 
  • Cook for a further 2 to 3 minutes, until the crème thickens. 
  • Pour the “crème patissier “into a flat tray and let cool down for 30 minutes. 
  • Chop the Melissa Cress and fold it into the “crème patissiere" then fill the pastry case to level. 


  • Cut the strawberries and arrange them on top of the tart. 
  • Heat up the strawberry jelly slightly and brush the strawberries with it to create a nice glaze and shine. 
  • Remove the flowers from their stems of the Zallotti Blossom and scatter them on top. 
  • Add a few leaves of freshly cut Melissa Cress to finish and serve. 

Recipe: Franck Pontais

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