Strawberry and almond cream tart

1. For the shortcrust, combine butter, caster sugar, flour, salt and almond meal in a food processor and process to the consistency of breadcrumbs. Add egg yolks and pulse until a rough dough forms. Remove from the food processor and knead lightly to bring the dough together. If necessary, add a tablespoon or two of cold water. Refrigerate until firm, about 20 minutes. 

2. For the frangipane, cream butter and sugar together using an electric mixer. Beat in the eggs one at a time, then the vanilla. Fold through the almond meal. 

3. Heat your oven to 200C fan-forced (220C conventional). Roll the pastry out into a sheet about ½ cm thick and line a fluted non-stick tart tin 27cm in diameter and 4cm high. Trim off any excess. Put the pastry case in the fridge for 20 minutes, then place baking paper on top and add pastry weights. Bake for 15 minutes, then remove from the oven. Remove the pastry weights and cool for about 10 minutes. Reduce the heat of the oven to 180C fan-forced (200C conventional) and spread the frangipane over the tart base. Bake for 30 minutes until set. Remove from the oven and allow to cool completely. 

4. For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth. Add the thickened cream and whip to soft peaks. 

5. Cover the top of the frangipane with icing and stick in the strawberries cut side down, pointing up, so they cover the top. Dust with icing sugar to serve.

Also try: Adam Liaw's easy seafood noodles

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.