Lorraine Pascale's

Strawberry open tart

  • Preparation time: 35 minutes
  • Cooking time: 45 minutes
  • Serves: 6
This is one of my favourite recipes. I think it became that as it was such a massive challenge to get it right. Initial attempts resulted in a filling which was splitting and not setting and it was tough to pull away from my patisseries routes and not just add loads of sugar to get it right. After much trial and error I present to you a tasty tart which looks very pretty on the plate.


For the tarts:

  • A little flour for dusting
  • 425g Shortcrust pastry
  • 200g low-fat Greek yoghurt
  • 200g low-fat cream cheese
  • 25g icing sugar
  • Finely grated zest of 1 unwaxed lemon
  • Seeds of 1 vanilla pod or 1tsp vanilla extract
  • 2 tbsp honey
  • 400g medium-sized strawberries hulled or just chop off the green bit

To serve:

  • Finely grated zest of ½ unwaxed lemon
  • A few fresh basil leaves
  • A few fresh mint leaves

How to prepare

  1. Preheat the oven to 180C (Fan 160C),350F, Gas Mark 4.Grease the inside of a 20cm round loose-bottomed tin with a little spray oil and set aside on the baking sheet.
  2. Lightly dust a clean surface with flour and roll the pastry out to the thickness of a £1 coin. Lift the pastry up carefully and drape it over the rolling pin to help lay it into the prepared tin, leaving the excess to hang over. Pinch a little of the excess pastry off, so that when the tin is removed after baking, the edges are nice and straight. Trim the excess pastry off with a sharp knife.
  3. The pastry will probably now be a bit soft, so put it in the fridge for about 20 minutes or so until it is nice and firm. Take a large square of baking parchment, scrunch it up and then open it out to line the pastry with it. Then fill the paper-lined pastry with dried beans or ceramic baking beans and bake it for 15 minutes until just firm to the touch and beginning to turn golden. Lift the paper and beans out and return the pastry case to the oven to bake for 5 more minutes. This should dry the bottom out and make it a bit more evenly golden. Then, remove from the oven and leave to cool.
  4. Meanwhile, mix the yoghurt and the cream cheese together in a medium bowl until smooth and well blended. Sift the icing sugar over, add the lemon zest and vanilla seeds or extract and really beat it together well so there are no lumps. Cover and refrigerate until ready to use.
  5. Prepare the strawberry glaze by simply mixing the honey with 1 tablespoon of hot water in a small bowl and setting aside.
  6. Once the pastry case is completely cool, carefully remove it from the tin and place it on a serving plate. Spoon the cream filling into the centre and spread it out with the back of a spoon to fill evenly. Then arrange the strawberries hulled side down all over the top, so the pointy ends are sticking up all over the tart.
  7. Brush the strawberries all over with the honey glaze, Scatter the lemon zest, basil and mint leaves over and serve at once.