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Strawberry tart
Home made real custard is amazing, and goes really nicely with fresh strawberries.
For this tart I used a sweet shortcrust pastry. See the shortcrust pastry recipe… a great tip when it comes to rolling your pastry is to roll it between two sheets of cling-film. No mess, and you can get it really thin and even.
- Sweet shortcrust pastry
- 425ml milk
- 400g strawberries, halved
- 100ml cream, whipped
- 60g sugar
- 50g plain flour
- 2 egg yolks
- 1 fresh vanilla pod
- Make the pastry as per the shortcrust pastry recipe.
- Heat an oven to 160 degrees.
- Roll out your pastry and line a loose-bottomed tart tin. Prick the bottom of the pastry with a fork.
- Line the pastry with foil and use baking beans or similar to weight it down.
- Bake for 15 minutes. Remove the foil and bake again for 10 minutes or until golden. When cooked cool in a wire rack.
- Slice the vanilla pod lengthways and add to a saucepan along with milk. Gently bring the milk to the boil, then remove from heat and leave to ccol.
- Whisk egg yolks and sugar until light in colour, then sift in flour and mix well.
- Scrape the vanilla pod with a knife and add seeds to the milk. Stir milk into egg mixture.
- Very gently heat the custard until it becomes thick. It’s a good idea to stir continuously to avoid lumps.
- Place custard in a bowl and cool completely, then fold in whipped cream.
- Spread custard over pastry case, then add a layer of strawberries.
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