Recipe Card

Strawberry Tart


  • 1 Jus-Rol™ Sweet Shortcrust Pastry Block Thawed
  • 16-17 strawberries Halved
  • 250g mascarpone cheese
  • 250g crème fraiche
  • 50g caster sugar
  • 4tbsp redcurrant jelly

Equipment required

  • Rolling Pin
  • 23cm Fluted tart Tin Baking paper
  • Saucepan


  1. Preheat oven to 180ºC (160ºC for fan assisted), Gas 4
  2. Roll out pastry to line a 23cm fluted flan/tart tin or ring and bake blind for 15-20 mins until pastry is golden brown. Allow to cool.
  3. Combine Mascarpone Cheese and Crème Fraiche and stir through caster sugar. Place in fridge to chill for 10 minutes.
  4. Spread cheese-crème mixture in tart case and arrange halved strawberries on top to cover.
  5. Melt redcurrant jelly in microwave or in saucepan and then rush liberally over strawberries and cheese-crème mix to give a glaze.
  6. Janet's Top Tip - add some liquor to the cheese-crème mixture for an extra kick.