Strawberry hazelnut tart

Strawberry hazelnut tart

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(11 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
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    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.

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    Comments (15)

    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.

    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!

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