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Glazed Strawberry Tart with Almond and Orange Custard

This heavenly tart is the perfect summer dessert.


  • 1 cup fresh orange juice    

  • 1 tbsp fresh lime juice 

  • ½ cup caster sugar          

  • 1 500g punnet strawberries, thinly sliced

  • 1 cup almond meal 

  • 1 ½ cups good quality custard

  • ½ tsp grated orange zest

  • 2 standard puff pastry sheets

  • 1 egg, beaten

  • Brown sugar


  • 1.

    Preheat oven to 200°c with the rack in the middle of the oven.

  • 2.

    Stir together the orange juice, lime juice and sugar in a bowl. Add the strawberries and marinate for about 10 minutes, stirring occasionally.

  • 3.

    Combine the almond meal, custard and orange zest and stir to combine.

  • 4.

    Place a sheet of puff pastry onto a sheet of baking paper on a flat tray.

  • 5.

    Brush around 1 inch of the edge of one sheet with egg and then lay the other sheet of pastry on top. Make a 1-inch border around the pastry by lightly scoring a line parallel to each edge (do not cut all the way through).

  • 6.

    Remove the top middle square and prick the remaining pastry inside border all over with a fork.

  • 7.

    Spoon in the custard and almond mixture and then strain the strawberries, reserving the liquid.

  • 8.

    Lay the strawberries onto the custard in an even layer, overlapping. Brush the top of the border with egg wash and sprinkle with large crystals of brown sugar. 

  • 9.

    Bake the tart for about 30 minutes until golden. While the tart is baking, place the rest of the marinade in a pot and bring to a simmer over moderate heat.  Reduce until slightly syrupy (about 15-18 minutes). 

  • 10.

    Brush this over the strawberries and drizzle to serve.

  • 11.

    This dessert is best served with a scoop of ice cream or fresh dollop of cream and a glass of chilled Lindeman’s Early Harvest Moscato.


For more information on the Lindeman’s Early Harvest range, visit

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