Serve up this strawberries and cream treat for Wimbledon

This alternative swing on strawberries and cream is a sweet way to celebrate the arrival of the Wimbledon tennis championships and summer 

Picnic basket, champagne, glasses and Strawberry tart next to an Aston Martin
From left ‘Centenary Edition Vanquish’ Aston Martin. ‘Aston Martin Picnic Hamper’ in Harrods Green by Grant MacDonald, exclusively from Harrods. Gloves by William & Son. ‘Ultravid 8x20 Special Edition’ binoculars, by Leica. ‘Persis’ service platter, by Rosenthal. Champagne flutes; tumbler, from picnic hamper. Stool by Louis Vuitton. Interiors by Benjamin Kempton. Entertaining Director Melina Keays. Featured in the June 2013 issue of Wallpaper*
(Image credit: Daniel Stier)

Wimbledon is here and that means tennis, of course, but for the more gastronomically inclined it also means something more important – strawberries and cream.  

Whether you’re watching the championships or just having a picnic in the park, our strawberry custard tart is an alternative take on the traditional game-time snack. It’s an easy-to-make treat that is perfect served up with a cool glass of champagne courtesy of Veuve Clicquot

Discover the sweet summer recipe below or, for those chefs who like a challenge, try this other strawberry cake recipe from celebrated pastry chef Cédric Grolet. 

Strawberry custard tart

Aston Martin pictured alongside picnic hamper, strawberries and cream tart, and Veuve Clicquot champaign

(Image credit: Daniel Stier)

Ingredients (serves 8)

200g plain flour
2 tbs icing sugar
1/4 tbs salt 
100g cold, unsalted butter, cubed
2 eggs
1/2 vanilla pod
2 egg yolks 
90g sugar
2 tbs cornflour
250ml whole milk
120ml double cream
2 punnets of strawberries
3 tbs redcurrant jelly


  • Put the flour, sugar, salt and butter into a processor and pulse until the mixture resembles fine breadcrumbs. 
  • Beat 1 egg with 11 tbs cold water and add to the moving processor until the dough forms. Wrap in cling film and chill for 30 mins. 
  • Preheat the oven to 180°C. 
  • Roll the dough to fit round, 28cm loose-bottomed tart tin. Press the dough into and up the sides of the tin. 
  • Prick the base and chill for 10 mins. Line with baking parchment and fill with baking beans. 
  • Bake for 8 mins, remove the beans and parchment, and bake for a further 8 mins. Allow to cool. 
  • For the custard, scrape the seeds from the vanilla pod and place in a bowl. Add the other egg, yolks, sugar and cornflour, and whisk well. 
  • Put the milk and cream on a medium heat and bring to a simmer. Pour onto the egg mixture, whisking as you do, then pour it all back into the pan. 
  • Heat the mixture gently, stirring with a wooden spoon until it starts to thicken. Cook for another minute. 
  • Place a disc of baking parchment on the surface of the custard and allow to cool completely. 
  • Spoon the custard evenly into the tart shell and smooth out the top. Slice the strawberries and arrange them on top of the custard. 
  • Put the redcurrant jelly into a pan with 1 tbs of water, heat gently, stirring until the jelly melts. Cool a little, then brush over the surface of the tart. 
Writer and Wallpaper* Contributing Editor

Mary Cleary is a writer based in London and New York. Previously beauty & grooming editor at Wallpaper*, she is now a contributing editor, alongside writing for various publications on all aspects of culture.

With contributions from