In a medium saucepan, add the sugar and eggs. Place the cubed butter in a large bowl and put a sieve on top – set aside for later. While your dough is chilling, make your strawberry mint curd. Wrap in cling film and chill for 30-45 minutes before rolling out. Once you get through all of the dough, scrape back together into a pile and start again, repeating until the dough comes together.

Then using the palm of your hand and starting furthest from you, push the dough forward and away from you in multiple strokes smearing the mixture across the work surface. Pour everything out onto a clean surface. Once the butter is incorporated, pour in the egg, water and vanilla and mix in with a finger or knife – at this point the mixture will still be very crumbly and lumpy. If the butter is getting warm, pop the bowl into the freezer for a few minutes to firm it up. Work quickly so the butter doesn’t become too warm. Then rub the butter into the flour until the butter is in small pieces. Add the cubed butter and toss to coat with flour. In a large bowl, briefly mix together the flour, sugar, salt and the almond flour just to combine them. To make the pâte sucree – whisk the egg, water and vanilla extract in a small bowl and set aside. Makes 8 individual tarts or 1 large 9″ tart ingredientsįor the pâte sucree (makes enough for two 9″ tarts – so freeze one half for another time)įor the strawberry mint curd (makes enough for one 9″ or eight individual tartsġ20 ml strawberry puree (approx 150g of strawberries blended until smooth)Įxtra mint and strawberries for decoration Method The tart shell is beautifully crisp and the strawberry and mint filling is such a beautiful and interesting flavour combination – and it’s not as tricky as you might think. A trained pastry chef, originally from Texas, but now living in Versailles, Molly was teaching face-to-face classes but had to pivot her business and share her skills online instead – find out more here This strawberry mint tart recipe was one of my favourites from those lessons, it’s really popular with our guests and Molly has very kindly allowed me to share it with you all here. I decided to take some online patisserie courses with Molly, who I had met on Instagram the year before. I never dreamt of making my own until the first confinement happened and suddenly I had no guests to cook for and nowhere to go. Lines of perfect little cakes and tarts lined up in the window, glistening with fruit, flowers and chocolate. I have always loved beautiful French Patisserie.

Strawberry tart decoration