Italian Cakes & Dessert Recipes


Strawberry cream crostata is a fresh and mouthwatering simple dessert, a crisp shortbread shell with a creamy filling that melts in your mouth, a real treat!





YIELD: Serves 5
For The Crostata Shell
  • 2 cups plain flour
  • 1/2 cup cold butter
  • 1/3 cup +1 tbsp sugar
  • 20 ml milk
  • 1 yolk
  • pinch salt
For The Filling:
  • 9 oz of  strawberries
  • 1/2 cup sugar
  • 4 tbsp cornstarch or cornflour
  • 1/4 cup cold water
  • juice of 1 lemon
  • icing sugar for sprinkling as needed



1. Combine the cornstarch with sugar. Add cold water, stir to combine.
2. Cut the strawberries in cubes or slices. Add in the lemon juice. Blend into a smooth paste.
3. Add the paste into the cornstarch mixture. You can use a strainer to obtain a smoother mixture. Cook on low flame, stir consistently. The filling is ready when the mixture turns thick like custard.
4. Prepare the tart shell:  Place the flour, sugar and salt in a medium bowl. Mix to combine. Add the butter cut into cubes. Mix the butter into the flour mixture so that it resembles bread crumbs.
Add the yolk and the milk. Only mix with finger tips, otherwise too much kneading could alter the taste of the pastry.
5. Mix to form a soft smooth ball. Cover with a cling film and leave to rest at room temperature for 30 minutes.
6. Take three quarters of the dough, spread it in the form of a circle using a rolling pin. Place the circle inside a baking pan measuring 9 inch in diameter.
7. Transfer the strawberry filling inside the pie shell.
8. Cut strips out of the remaining dough. Arrange the strips in a criss cross manner over the pie. Trim off the excess dough.
9. Preheat the oven to 350 F and bake the crostata until the top turns light golden brown in colour. Once baked, remove from the oven and let cool on a wire rack.  Sprinkle with icing sugar before serving.
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