Ingredients
750g strawberries hulled and halved 50g icing sugar drop of orange blossom extract
60g icing sugar 1 egg
CRÈME PÂTISSIÈRE 500ml whole milk 2 tsp vanilla bean paste 175g caster sugar 6 egg yolks 60g cornflour 50g butter
(PASTRY
200g plain flour plus extra for dusting 100g butter
Pulse flour, butter, and sugar in a food processor to form breadcrumbs. Add egg and pulse until it comes together, adding 1–2 tbsp cold water if needed. Wrap and chill for 30 mins. Roll out pastry and line a 23–25cm tart tin, leaving overhang. Chill for 10 mins. Heat oven to 180°C/160°C fan/gas 4. Line pastry with baking paper and fill with baking beans. Bake 15–20 mins, remove beans and paper, then bake 5 mins more until golden. Trim edges and cool. Heat milk and vanilla until steaming. Whisk sugar, yolks, and cornflour until pale. Slowly add hot milk, whisking. Return mix to pan and cook, stirring, until thickened (8–10 mins). Remove from heat, beat in butter, cover with baking paper, and chill. Toss 500g strawberries with 50g icing sugar. Leave for at least 1 hr (or overnight) to release juices. Finely chop 250g strawberries and spoon into tart case. Loosen crème pâtissière and spread over. Top with halved strawberries, brush with syrup, and serve (or chill for up to a day, re-glazing before serving). 11
Strawberry Tart
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