Strawberry Tart

Ingredients

Pastry
  • 8.8oz-250g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons water
Crème Patissiere
  • 11.8fl oz-350ml whole milk
  • 2 vanilla pods (sliced lengthways)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon rose water
  • 5 egg yolks (free-range)
  • 2.8oz-80g golden caster sugar
  • 0.7oz-20g plain flour
Topping
  • 4 tablespoons strawberry jelly cubes
  • 2 tablespoons boiling water
  • 21.1oz-600g fresh strawberries (hulled & halved)

Method

  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water, vanilla essence and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. When you are ready to proceed, pre-heat oven with an oven tray inside to 356˚f/180˚c regular oven or 356˚f /320˚c fan assisted oven. Grease a 23cm/9" flan/tart tin and set to one side
  4. Next, flour a surface and roll out the pastry (don't worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin and prick the base with a fork several times to stop the pastry from rising, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Pop back into the fridge for 30 minutes
  5. Remove the pastry case from the fridge, cover the base and sides with baking paper and fill with rice or baking beads. Pop into the oven for 15 minutes on top of the pre-heated baking tray. Remove the rice/baking beads along with the baking paper and pop the pastry case back in the oven for a further 10 minutes. Remove from the oven and set to one side (keep the oven on. Don't worry if pastry has risen, it will settle). Leave pastry to cool for 10-15 minutes and remove from the tin. Set to one side to cool completely
  6. Meanwhile, make the crème patisserie. In a large saucepan add the milk and vanilla pod. Bring to the boil whilst stirring. Once at boiling point turn the heat off and keep stirring every now and then to rid of any skin forming on the top. Leave on the hob
  7. In a separate large mixing bowl, whisk together the yolks and sugar for ten minutes until thickened and lighter in colour- be patient. Add the rose water, lemon juice and plain flour and mix again until well combined
  8. Remove the vanilla pods from the milk. Pour the milk into the egg mix slowly whilst continually mixing gently until everything is well combined. Pour the mix into a clean saucepan and gently bring to boil, stirring all the time until it becomes a thick custard texture and can hold its own shape. Remove from the heat and set to one side with a piece of baking paper pressed over the top to stop a skin forming. Allow to cool completely before moving on
  9. Spoon the crème patissiere into the base of the pastry case (be careful not to break it) and smooth out to dill the case evenly. Decorate the top with the strawberries so they are over-lapping and you can't see much of the filling. Set to one side
  10. In a jug, dissolve the jelly cubes with the boiling water and stir until fully melted. Brush over the top of the strawberries (make sure you coat all of them) and leave to set for 15 minutes. Serve and enjoy

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