Cream and Strawberry Tart


• 100g unsalted butter, cubed
• 2 tbsp caster sugar
• 100g shelled blanched almonds, finely ground
• 1 egg yolk
• 200g cake flour
• splash of iced water, if needed


• 250ml whipping cream
• 1 tsp vanilla extract
• 2 tbsp caster sugar
• handful of browned flaked almonds
• 1 punnet of fresh strawberries, hulled
• icing sugar, to dust

1. Preheat oven to 200°C.

2. Process butter, caster sugar, almonds, egg yolk and flour in food processor till well combined. If dough is too dry, add a little iced
water. Roll into a ball and allow to rest in fridge for 10 mins.

3. On a lightly-dusted surface roll out dough and line a 23cm loose-bottomed flan tin. Lightly prick dough with a fork, line with
baking paper, and fill with dried beans. Bake for 15–20 mins.

4. Remove paper and beans and allow pastry case to cool.

5. Gently whip cream until it forms soft peaks, add vanilla extract and caster sugar.

6. Spoon cream mixture into pastry case and top with rinsed, hulled strawberries. scatter roasted almond flakes on top, and
dust lightly with icing sugar.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipes by Diane Heierli