Ingredients

2 punnets fresh ripe strawberries
2 sheets sweet pastry
1/4 cup of icing sugar
Juice and zest of half a lemon
Juice and zest of half an orange
3 eggs
1 egg yolk (reserve the egg white)
3/4 cup low-fat cream
3/4 cup caster sugar

Method

Preheat oven to 180°C

Press pastry (at room temperature) into the tin (26cm with removable base) and trim the edges. Then place in the freezer for 10 minutes

In a bowl add the strawberries (with the tops sliced off so they will sit flat on top of the tart), icing sugar and lemon juice in a bowl and leave to sit for half an hour

Remove pastry from freezer and prick the base with a fork. Cover pastry with baking paper and then rice or baking weights. Blind bake for around 8 minutes and remove rice (or weights)

Whisk the reserved egg white and brush over the base. Bake for a further 5 minutes or until light golden and take out of the oven to cool

Reduce oven heat to 170°C

Filling: Whisk eggs, yolk and caster sugar in a bowl, add cream, lemon and orange juice and zest and stir through

Pour the filling into the cooled pastry base and bake for 30 minutes or until filling is just set (a little bit wobbly). Remove and leave to cool in the tin

When completely cool remove the tart from the tin, place on the strawberries (as per photo) and refrigerate until ready to serve