Prosecco Strawberry Tarts

Strawberries and cream are a classic match made in heaven. This recipe takes that combination to new levels with a decadent prosecco infused crème pâtissière and buttery, crumbly pastry. For this recipe, you will need 4 x 10cm/1 inch mini-fluted tart tins, baking beans and a heavy-bottomed saucepan.

  1. Begin with the pastry by creaming the butter, sugar and salt together in a mixer until pale and creamy.
  2. Add the egg and beat until combined. Then add the flour and the vanilla bean paste and mix until combined. You may have to stop the machine and use your hands to bring it all together. Do not overwork. It should be a fairly smooth dough and not too sticky. Once the dough is in a ball, wrap in clingfilm and stick in the freezer for 30 minutes or the fridge for a little longer.
  3. Whilst the pastry is chilling, start on the crème pâtissière. Crack the eggs into a large bowl, add the sugar and whisk until light and creamy. This can take a few minutes; a handheld electric whisk speeds up the process. Add the plain flour and cornflour and combine. Set this mix to one side.
  4. In your heavy-bottom saucepan warm up the milk and vanilla bean paste until reaching scalding point, stirring occasionally. When it starts to bubble slightly at the edge of the pan, remove from the heat.
  5. Add the prosecco to the egg mix you set aside. Whisk to combine. Then add the scalded milk and whisk thoroughly. Pour this mix back into the saucepan and place over a low heat. Whisk constantly until it thickens up; it should be similar to a thick mayonnaise in texture. Remove from the heat and place into a cool dish, cover with cling film to stop a skin forming.
  6. At this point your pastry should have cooled enough. Lightly grease your tins. Roll out your pastry on a floured surface to around 2-3 mm thick. Cut out circles which are around an inch wider than your tins, you can use a 5 inch cookie cutter for this.
  7. Neatly line the tins with the pastry, prick the bottom with a fork and trim off any excess. Place them back into the fridge, on a baking sheet, for another 20 minutes. Meanwhile heat your oven to 180c/160cfan. Line the pastry with baking paper and pour in some baking beans. This will stop the pastry from rising. Cook for 10 minutes or until golden brown. Remove the baking paper and beans and cook the pastry for one more minute. Remove and allow to cool for a few minutes then remove from the tins.
  8. In the meantime, cut the strawberries into quarters lengthways. Once the pastry has cooled, layer in a good amount of the pastry cream using a spoon. Top with the strawberries.
  9. Place the apricot jam and water in a saucepan, combine over a low heat until melted and combined. Brush the mix over the top of the strawberries.
  10. Enjoy!


Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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