Lighter Bakes: Strawberry open tart

This is one of my favourite recipes in the book. I think it became that because 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 patisserie 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.

Serves 6

Equipment

20cm round, loose-bottomed straight-sided tart tin, 31/2cm deep

Spray oil

A little flour for dusting

425g oaty almond and vanilla pastry.

Lemon vanilla cream filling

200g low-fat Greek yogurt

200g low-fat cream cheese

25g icing sugar

Finely grated zest of 1 unwaxed lemon

Seeds of 1 vanilla pod or 1 tsp vanilla extract

Strawberries

2 tbsp honey

400g medium-sized strawberries, hulled or just chop the green bit off

To serve

Finely grated zest of 1/2 unwaxed lemon

A few fresh basil leaves

A few fresh mint leaves


Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas Mark 4. Grease the inside of a 20cm round, loose-bottomed, straight-sided tart tin that is 3½cm deep with a little spray oil and set aside on a baking sheet.


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, roll it into a ball and then push it down gently into the ‘corners’ of the tin, so that when the tin is removed after baking, the edges are nice and straight. Trim the excess pastry off with a sharp knife. The pastry will probably now be a bit soft, so put it in the fridge for about 20 minutes or so or 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. This just makes it a little easier to stay sitting in. 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.


Meanwhile, mix the yogurt 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.


Also, prepare the strawberry glaze by simply mixing the honey with 1 tablespoon

hot water in a small bowl and setting aside.


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. Of course I do have a problem with this looking messy and need to do it in neat and perfect rows or circles, but throwing them on any way you wish is fine.


Brush the strawberries all over with the honey glaze. Scatter the lemon zest, basil and mint leaves over and serve at once.

A Lighter Way To Bake is available to buy now.