Strawberry tarts to fall in love with

Depending on the sweetness of the strawberries you may want to add icing sugar to the whipped cream. Sweet whipped cream is known as chantilly in French. This tart tastes best if it’s eaten on the same day that you make it. Note

You can use a 22cm (base measurement) round fluted tart pan; use 1 1/2 times the filling quantity. Don’t over-cream butter and sugar or filling will ‘puff’ during cooking. Note

Curd will keep in an airtight jar in the fridge for up to three weeks. Use 3 lemons in place of oranges to make lemon curd. Note

Macerating the strawberries enhances their flavour, so this is a handy recipe for when the fruit looks better than it tastes. The filling is light and creamy with a hum of ginger, and the tart is easy to make ahead.

These single portion tarts are slightly tangy from the labneh, yet balanced by the strawberries and a drizzle of maple

There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.

Punnets of deep red strawberries stacked high and deep outside fruit shops and dairies epitomise the Kiwi summer. But by the tail end of the strawberry season, as the fruit quality wanes, I’m left looking for ways to keep this less flavoursome berry exciting. Here’s my new trick: a short session in a hot oven and strawberries morph into fragrant domes bursting with flavour. These roasted berries are sublime over ice cream but even better topping a flaky pastry base smeared with zesty cannoli cream. End-of-berry-season blues sorted. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Indulge in this sweet and creamy strawberries and cream tart with a deliciously nutty almond crust! The perfect treat for your next brunch or morning tea!