Strawberry hazelnut tart

Strawberry hazelnut tart

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 25 mins Cook: 25 mins


Serves 6
Rich, buttery hazelnut pastry, luscious strawberries and cream filling and a toffee sauce dribbled over - what's not to like?

Nutrition and extra info

Nutrition: per serving

  • kcal863
  • fat67g
  • saturates33g
  • carbs58g
  • sugars34g
  • fibre3g
  • protein10g
  • salt0.58g
Save to My Good Food
Please sign in or register to save recipes.


For the pastry

  • 140g plain flour
  • 50g ground hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 100g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g caster sugar
  • 1 egg yolk

For the filling

  • 250g tub mascarpone
  • 2 tbsp icing sugar
  • 150ml tub double cream
  • 450g strawberries



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

To finish

  • 140g soft toffees
  • 6 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g shelled hazelnuts, toasted and chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…


  1. Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.

  2. Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.

  3. Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.

  4. Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.

  5. Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

suemag's picture

Made this for a family barbecue today. Absolutely delicious. The pastry was lovely and crisp - followed advice from previous review and chilled pastry before rolling out between 2 sheets of cling film. Will definitely be making this again.

katfoster81's picture

I have to say I did cheat a little and bought a ready made base. This made it much easier and the end result was still delicious. I will definitely be making it again.

ilaria72's picture

my best friend picked this recipy on the magazine and said "i want this one, you do it" so i did it and now every time she comes around i have to do it. The most difficult bit is to scrape the edges out of the tin, i've tried almost everything but i suspect i press the sides too hard. The flavour is superb, but the day after is even better.

jodiah94's picture

This dish is truely amazing... I am studying culinary skills, and i did this recipe for one of my assessments, and honestly i can say it was absolutely GORGEOUS!! I have made it since and always received glowing comments on it and my friends have asked me for the recipe! Definitely an impressive dish. The colours are really complimentary and the toffee sauce is a really nice surprise. I made no adaptations to this recipe but i do suggest using a loose bottomed flan tin and greasing it first, this just makes it loads easier to get the pastry out without damaging it. Goodluck everyone.

helenhellier's picture

I made this for a summer lunch party and everyone raved about it. I will definitely make it again and thoroughly recommend it - absolutely delicious!!

primitivny's picture

Fantastic tart. Will definitely make again and again and again.

asma123's picture


odelle's picture

When making pastry use cold butter, don't over-process, add liquid gradually, tip onto cling film just before pastry 'clumps' together, gather up, press together into circular shape, chill for 30mins in fridge.
Remove from fridge, roll out between 2 sheets of cling film(prevents sticking, easier to lift into baking tin & use to ease into sides of tin & to press into sides).
Results in a perfectly lined tin, no addition of extra flour, no mess & makes it so easy.
Superb, tasty pastry which melts in the mouth! Brilliant to make small tart sizes in foil dishes, look very impressive to serve at a function pipe with circle of whipped cream with a strawberry in the centre.
I make these for strawberry tarts with-out the cream cheese filling, can't beat the shortbread-like pastry.

pinky_promise's picture

I made it for my GCSE Food Technology project and I got excellent feedback from my teacher and by everyone who tried it! Definitely make it again!

tahazel66's picture

due to problems peoples were having with the pastry base and for easier preparation used a pre made biscuit base.. turned out delicious

janjelly's picture

I made this recently for some friends ... everyone loved it & asked me for the recipe. I found it easy to make.... as with most pastries you have to add the liquid gradually as some flours absorb liquids differently...the trick is not to get it too wet & handle it as little as possible...leaving it to rest & chill in the fridge. My pastry was easy to handle and when baked came out crisp & light. I am making it again tonight to impress some more friends!!!

pastryphil's picture

Once a fortnight I make cakes for the staff in the pub across the road from me and they were very impressed with the Strawberry hazelnut tart. I always grease my cake tins and then dust with flour as it stops the cake from sticking to the tin. The pastry was too sticky probably due to the adding of an egg. Why add so much water? As I've said before, pastry recipes tend to add too much water!! To drizzle the melted toffee I used a teaspoon as the toffee trickled over the cake so much easier than pouring it from the bowl. Having made pastry I always put it in the fridge for half an hour, but in this case it was still too sticky and stuck to rolling pin and table. Hence I dusted rolling pin and table with flour. Used a larger tin than the recipe suggested. Would certainly make again.

pastryphil's picture

I thought the cake was very tasty, as did my friends but there were so many problems with trying to make it. Firstly why are the measurements only in metric, in your magazines for 2000 you still used imperial measures, why do you no longer use them? I've been baking for over ten years now and still do not understand why recipes state that I should add 1-2 tablespoons of water. This recipe did not need any water adding. I added one tablesppon of water (this was from an old tablespoon which measures more than modern measures) and I had to dust the rolling pin and table with flour to make the pastry usable. Melting the toffee and milk I used the melting chocolate method and that is by placing the toffee and milk in a bowl over boiling water (saves it burning on a low heat in a pan). My kitchen was hot and as this is basically a cheesecake recipe it needs to be placed in the fridge.Otherwise a very tasty cake.

zimsmicky's picture

Made by an almost novice in the kitchen. Took FOUR hours to do! Very fiddly pastry, with no advice as to the fact that the pastry becomes very wet, (appears to be from the oil in the nuts) and becomes a nightmare to place into tin. No advice as to whether to flour or grease or line the tin. No advice on waiting for pastry to cool before putting toffee base on. Also no advice on whether to cut the strawberries and then weigh, or weigh them whole.

Once cooked, the whole thing, although tasted nice, was just far too much effort for the actual flavour. Would prefer to buy a pastry case, mix up cream and strawberries, plonk those in, drizzle with honey or toffee sauce - whole thing done in 10 minutes with no flavour lost particularly.

Not very impressed.

linniemills's picture

Made this for Fathers Day tea, halved the recipe to just make a small dessert. Perfect, although not sure anyone appreciated the "fancy" pastry! A hit all round, wished I had made a bigger one!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.