1 tart shell (see recipe)
180ml milk
20ml cream
zest of 1 lemon
20g sugar
15g cornflour
2 egg yolks
40g butter, cubed
150g strawberries, chopped
30g sugar
juice of ½ lemon
250g strawberries, cut into quarters
apricot jam, melted
basil leaves

View the recipe collection here


1.To make the pastry cream, bring the milk, cream and lemon zest to a simmer.
2.Whisk together the sugar, cornflour and egg yolks until completely combined.
3.Once simmering, pour half of the milk over the cornflour mix.
4.Whisk to combine then add it back into the pot with the rest of the milk.
5.Whisk over the heat for about 2 minutes, or until thickened and boiling.
6.Remove from the heat and whisk in the butter, piece by piece.
7.Cover with plastic wrap and cool for approximately 30 minutes.
8.To make the strawberry jam, mix the strawberries with sugar and lemon juice.
9.Put into a small pot and stir over a medium heat until bubbling and thickened, about 5–10 minutes.
10.Pour into a shallow pan and put in the fridge until completely cool.
11.To assemble, spread a thin layer of jam in the tart shell.
12.Whisk the chilled pastry cream until smooth, and spread into the tart shell, using a spatula to level. Chill for 30 minutes.
13.Arrange the strawberries on top of the pastry cream starting from the centre out.
14.Brush each strawberry piece with melted apricot jam. Garnish with basil leaves.

Recipes & food styling Corentin Esquenet / Photography Charlie Jackson

Leave a Reply

Your email address will not be published.