Strawberry & Custard Tart
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 caster sugar
1 tsp vanilla extract
4 egg yolks
50g caster sugar
2 tbsp Lewis Road Creamery butter
2 tubs fresh strawberries
¼ cup apricot jam
1 tbsp boiling water
For the pastry cream the butter and caster sugar until light and fluffy.
Add the egg, vanilla and lemon zest and mix to combine.
By hand, fold in the flour and mix until it just comes together. Do not overmix.
Tip onto a lightly floured surface and form a disc.
Wrap in plastic wrap and refrigerate for 30 minutes.
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.
In another bowl, add the egg yolks, caster sugar and cornflour and whisk to mix.
Pour the hot milk over the egg mixture whisking all the time.
Carefully pour back into the saucepan and return to a lower heat.
Continue to whisk all the time until the mixture thickens.
Finally, add the butter and whisk until combined.
If there are any lumps then pass through a sieve or otherwise put the mixture into a bowl and set aside to cool.
Cover with a piece of baking paper to prevent a skin forming while it is cooling.
Preheat the oven to 180°C and lightly grease a 23cm tart tin.
Once the pastry is rested, lay a large piece of baking paper on your work surface and dust lightly with flour.
Turn out the pastry and roll to ¼ inch thick.
Line the tart tin with the pastry taking care to gently press into the base and sides of the tin.
Using a sharp knife, cut away the excess pastry around the edge and prick the bottom of the pastry with a fork.
Place it back into the refrigerator to chill for another 30 minutes.
Once rested, line the pastry shell with baking paper and fill with the baking beans.
Place it in the oven and ‘bake blind’ for 15 minutes.
Carefully remove the baking beans and return to the oven for another 20 minutes or until lightly browned.
Remove from the oven and cool before constructing the tart.
To assemble, take the cooled pastry tart case and fill with the cooled custard smoothing the top surface with a palette knife.
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.
For the glaze, mix the jam and boiling water together then pass it through a sieve to remove any bits of fruit.
Using a pastry brush, glaze the strawberries and garnish with mint leaves.
Serves 8 - 10.