Strawberry season: strawberry tart



strawberry tart



Ingredients:

Flan pastry:

125g butter (room temperature)

90g sugar

1 egg

250g plain flour

Place the butter and sugar in a food processor and whiz until just combined, add the egg, whiz foe 30 seconds. Add the flour and whiz until just comes together. Knead the dough lightly, wrap in cling film and chill for 30 min before rolling out.

Pastry cream:

175ml milk

75ml double cream

35g sugar

1tsp vanilla extract

3 large egg yolks

20g cornflour

Put milk, cream, vanilla extract and 1tbsp sugar into a heavy-based saucepan over a low heat. Slowly bring to a simmer. Meanwhile, beat the egg yolks and the remaining sugar together in a bowl. Whisk in the cornflour. When the creamy milk is about to boil, slowly trickle it onto the egg mixture, whisking all the time. Strain the mixture back into the pan and return to a gentle heat. Stir continously until the mixture is thick and smooth. As it cools, give the pastry cream an occassional stir to prevent a skin forming on the surface.

The tart

flan pastry

30g white chocolate

pastry cream

400g strawberries

2tbsp strawberry jam, warmed

Preheat the oven to 190 degrees C. Line a 20cm round tart tin with the pastry, bake for 15-20 min , until lightly golden. Meanwhile melt the chocolate in a bowl set over a pan of hot water. Remove the tart base from the oven, while still warm cut off the excess pastry to level with the rim of the tin. Brush the base and sides with the melted chocolate and leave to cool and set. Spoon the pastry cream onto the cooled base and level it with a spatula. Thinly slice the strawberries and arrange them over the filling in overlapping concentric circles. Lightly brush with the warm strawberry jam to glaze.

Bon apetit!