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Strawberry & Custard Tart

Ingredients


Sweet Short Pastry
170g Lewis Road Creamery butter, softened
85g caster sugar
1 small egg
½ tsp vanilla extract
½ lemon, zested
260g plain flour

Crème Patissiere (Custard)
500g full cream milk
50g cream
50g caster sugar
1 tsp vanilla extract
4 egg yolks
50g caster sugar
40g cornflour
2 tbsp Lewis Road Creamery butter
2 tubs fresh strawberries

Glaze
¼ cup apricot jam
1 tbsp boiling water

Method

  • 1

    For the pastry cream the butter and caster sugar until light and fluffy.

  • 2

    Add the egg, vanilla and lemon zest and mix to combine.

  • 3

    By hand, fold in the flour and mix until it just comes together. Do not overmix.

  • 4

    Tip onto a lightly floured surface and form a disc.

  • 5

    Wrap in plastic wrap and refrigerate for 30 minutes.

  • 6

    Starting the tart, in a heavy based saucepan over a medium heat, add the milk, cream, caster sugar and vanilla and bring to the boil.

  • 7

    In another bowl, add the egg yolks, caster sugar and cornflour and whisk to mix.

  • 8

    Pour the hot milk over the egg mixture whisking all the time.

  • 9

    Carefully pour back into the saucepan and return to a lower heat.

  • 10

    Continue to whisk all the time until the mixture thickens.

  • 11

    Finally, add the butter and whisk until combined.

  • 12

    If there are any lumps then pass through a sieve or otherwise put the mixture into a bowl and set aside to cool.

  • 13

    Cover with a piece of baking paper to prevent a skin forming while it is cooling.

  • 14

    Preheat the oven to 180°C and lightly grease a 23cm tart tin.

  • 15

    Once the pastry is rested, lay a large piece of baking paper on your work surface and dust lightly with flour.

  • 16

    Turn out the pastry and roll to ¼ inch thick.

  • 17

    Line the tart tin with the pastry taking care to gently press into the base and sides of the tin.

  • 18

    Using a sharp knife, cut away the excess pastry around the edge and prick the bottom of the pastry with a fork.

  • 19

    Place it back into the refrigerator to chill for another 30 minutes.

  • 20

    Once rested, line the pastry shell with baking paper and fill with the baking beans.

  • 21

    Place it in the oven and ‘bake blind’ for 15 minutes.

  • 22

    Carefully remove the baking beans and return to the oven for another 20 minutes or until lightly browned.

  • 23

    Remove from the oven and cool before constructing the tart.

  • 24

    To assemble, take the cooled pastry tart case and fill with the cooled custard smoothing the top surface with a palette knife.

  • 25

    Slice the strawberries length ways into 3 to 4 slices and arrange in a circular manner on the top of the tart until it is completely covered.

  • 26

    For the glaze, mix the jam and boiling water together then pass it through a sieve to remove any bits of fruit.

  • 27

    Using a pastry brush, glaze the strawberries and garnish with mint leaves.

  • 28

    Serves 8 - 10.