Strawberry Tart
The better the strawberries the better this tart … so get down to your local Pick Your Own
Servings 8 people
Equipment
- 23cm Round Flan Dish
Ingredients
- 1 portion Jamie's Sweet Pastry see other recipe
- 400 ml Whole Milk
- 70 g Caster Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 20 g Plain Flour
- 20 g Cornflour
- 75 ml Double Cream
- 400 g Strawberries
- Icing sugar
- 3 tbsp Strawberry Jam
- 1 tsp water
Instructions
For the Base
- Roll out the pastry and use it to line a greased 23cm Round Flan Dish. Leave a bit hanging over the edges to allow for shrinkage. Pop it into the fridge for 30 mins.
- Heat the oven to 180C/160C Fan. Line the base with baking paper and then fill with baking beans. Bake for 25 mins.
- Remove the beans and baking paper and bake for a further 5 mins to firm up the bottom. Remove from the oven and allow to cool
For the Filling
- Put the milk, caster sugar and vanilla extract into a pan, over a medium heat, and bring to the boil. Then set on a low simmer just whilst you do the next steps.
- Meanwhile lightly whisk the four eggs, just to combine the whites and yokes. Sift the flour and cornflour into a medium sized glass bowl. Add a small portion of the egg mix and combine using a wodden spoon. You are aiming to get it lump free.
- Add the remaining eggs and hand whisk until completley combined.
- Add the hot milk whisking as you do. Pour the whole lot back into the pan the milk was in.
- Whisk over a medium heat until you have a thick custard. Push through a fine sieve and leave to cool.
- Whisk the double cream to soft peaks and fold that into the custard.
For the Strawberries
- Slice the strawberries about ½cm thick onto a large baking tray. Dust lightly with icing sugar. It is easiest to use a drench, or a tea strainer will do fine.
- Make a glaze from the jam – Put the jam and water into a small pan and heat gently. simmer for 10 mins or until the mixture reduces slightly.
Final Steps
- Spread the filling evenly in the tart base. Arrange the strawberries in a circular pattern on top of the filling.
- brush the surface with the glaze. Pop in the fridge for at least an hour before serving