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Strawberry Tart

The better the strawberries the better this tart ... so get down to your local Pick Your Own
Prep Time1 hr 30 mins
Chilling Time2 hrs
Course: Dessert
Cuisine: British
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