Strawberry, black pepper and clotted cream tart
- Published: 13 Jun 24
- Updated: 5 Jul 24
Freshly ground black pepper works beautifully with strawberries – the mellow heat opens up your palate, highlighting the fruitiness of the berries. A cluster of them sit on a bed of clotted cream crème pâtissière (with more strawberries rippled through for good measure) to create a summer showstopper that showcases the wonders of maceration.
Prefer separate servings? Try our classic individual strawberry tarts.
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Serves 8-10 -
Hands-on time 1 hour 10 min, plus chilling and cooling. Oven time 28 min
Nutrition
- Calories
- 439kcals
- Fat
- 27g (16g saturated)
- Protein
- 5.2g
- Carbohydrates
- 41g (21g sugars)
- Fibre
- 3g
- Salt
- 0.3g
delicious. tips
Don’t waste it Keep the egg whites to make meringues, bind fritters or meatballs, or use in an omelette.
The tart case and crème pâtissière can be made a day in advance. Keep the crème pâtissière in the fridge and the pastry case in an airtight container at room temperature.
The basil leaves are optional, but their herbal sweetness works in harmony with the berries (and they look pretty too).