Kirsten Tibballs’ Strawberry Tart Recipe

Strawberry TartStrawberry Tart
Serves 8 slices
23cm fluted flan tin
Prep time

Strawberry Tart recipe by Kirsten Tibballs.

Kirsten Tibballs
Kirsten Tibballs

Kirsten Tibballs is the Owner & Director at Savour Chocolate & Patisserie School, in Melbourne’s Brunswick.

This recipe can be made up to 10 hours in advance.




  • 250 Grams
    finely ground digestive biscuits - base
  • 120 Grams
    butter, melted - base
  • 1/2 Teaspoon
    ground cinnamon - base
  • 450 Millilitres
    whipping cream - cream topping
  • 60 Grams
    caster sugar - cream topping
  • 3
    punnets of medium - small strawberries - finishing
  • Icing sugar for dusting


  1. Combine all the ingredients and press into a fluted flan tin (23-25cm in diameters).

  2. Place in the fridge for 30 minutes.

  3. Place the whipping cream in a bowl and add in the sugar.

  4. Whisk until fully whipped.

  5. Spread on top of the chilled tart base.

  6. Cut the tops off all the strawberries and place top down on the tart.

  7. Dust with icing sugar just before serving.

    Strawberry Tart


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