Strawberry Tart recipe by 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.
Combine all the ingredients and press into a fluted flan tin (23-25cm in diameters).
Place in the fridge for 30 minutes.
Place the whipping cream in a bowl and add in the sugar.
Whisk until fully whipped.
Spread on top of the chilled tart base.
Cut the tops off all the strawberries and place top down on the tart.
Dust with icing sugar just before serving.