Strawberry tart - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 450 g Plain white flour
- Salt
- 2 tbsp Unrefined golden caster sugar
- 225 g Butter (unsalted) cold and cubed
- 2 Egg(s) (free range) medium, lightly beaten
- 4 tbsp Water cold
- 1 Egg yolk(s) (free range) for glazing
For the crème patissiere
- 425 ml Milk (whole)
- 1 tsp Vanilla extract
- 2 Egg yolk(s) (free range)
- 60 g Unrefined golden caster sugar
- 40 g Plain white flour
- 100 ml Whipped cream
For the decoration
- Strawberries hulled and halved
- 3 tbsp Strawberry jam
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1
To make the pastry, place the flour, salt, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand.
For this step you'll need:
- 450g Plain white flour
- Salt
- 60g Unrefined golden caster sugar
- 225g Butter (unsalted) cold and cubed
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2
Add the beaten egg and water and pulse until the mixture starts coming together. Tip the dough onto a lightly floured surface and work the dough into a ball.
For this step you'll need:
- 2 Egg(s) (free range) medium, lightly beaten
- 4 tbsp Water cold
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3
Add a little water if the dough feels dry. Wrap the dough in cling film and chill for about 30 minutes.
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4
Preheat the oven to 200°c (fan 180°c, gas mark 6). You will also need a 30 x 20cm flan tin.
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5
Roll out the pastry to fit the flan tin. Carefully use to line the flan tin and chill for 30 minutes. Prick the base with a fork and line with baking paper. Cover the parchment with baking beans or uncooked rice and bake blind for 15 minutes.
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6
Remove the baking paper and beans and return the case to the oven, reducing the temperature to 160°c (fan 140°c, gas mark 3) for a further 10 minutes.
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7
For the crème pâtissière: Pour the milk into a heavy bottomed pan and bring to a gentle boil over a low heat.
For this step you'll need:
- 425ml Milk (whole)
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8
In a separate bowl whisk together the vanilla extract, 2 egg yolks and caster sugar until smooth and creamy. Mix in the flour ensuring no lumps of flour have formed.
For this step you'll need:
- 1tsp Vanilla extract
- 2 Egg yolk(s) (free range)
- 60g Unrefined golden caster sugar
- 40g Plain white flour
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9
Pour the milk into the egg yolk mixture and whisk well, return to ta clean pan and heat very gently until the custard thickens.
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10
Remove from the heat. Pour the mixture into a clean bowl, cover with cling film and leave to cool.
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11
Fold the whipped cream into the cooled custard and spread onto the pastry case and arrange the strawberries over the top.
For this step you'll need:
- 100ml Whipped cream
- Strawberries hulled and halved
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12
Melt the jam in a small pan and brush or drizzle over the strawberries. Leave to set and serve with plenty of fresh cream.
For this step you'll need:
- 3 tbsp Strawberry jam