About the bake
This beautiful tart is a little taste of Summer, perfect for afternoon tea in the garden. If you want to make it a little more special top with white chocolate curls.
Method
Step 1:
To make the pastry, place the flour, salt, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand.
Step 2:
Add the beaten egg and water and pulse until the mixture starts coming together. Tip the dough onto a lightly floured surface and work the dough into a ball.
Step 3:
Add a little water if the dough feels dry. Wrap the dough in cling film and chill for about 30 minutes.
Step 4:
Preheat the oven to 200°c (fan 180°c, gas mark 6). You will also need a 30 x 20cm flan tin.
Step 5:
Roll out the pastry to fit the flan tin. Carefully use to line the flan tin and chill for 30 minutes. Prick the base with a fork and line with baking paper. Cover the parchment with baking beans or uncooked rice and bake blind for 15 minutes.
Step 6:
Remove the baking paper and beans and return the case to the oven, reducing the temperature to 160°c (fan 140°c, gas mark 3) for a further 10 minutes.
Step 7:
For the crème pâtissière: Pour the milk into a heavy bottomed pan and bring to a gentle boil over a low heat.
Step 8:
In a separate bowl whisk together the vanilla extract, 2 egg yolks and caster sugar until smooth and creamy. Mix in the flour ensuring no lumps of flour have formed.
Step 9:
Pour the milk into the egg yolk mixture and whisk well, return to ta clean pan and heat very gently until the custard thickens.
Step 10:
Remove from the heat. Pour the mixture into a clean bowl, cover with cling film and leave to cool.
Step 11:
Fold the whipped cream into the cooled custard and spread onto the pastry case and arrange the strawberries over the top.
Step 12:
Melt the jam in a small pan and brush or drizzle over the strawberries. Leave to set and serve with plenty of fresh cream.
Ingredients
For the pastry
- 450g Allinson's Plain White Flour
- 0pinch Salt
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 225g Butter (unsalted) (cold and cubed)
- 2 Egg(s) (free range) (medium, lightly beaten)
- 4 tbsp Water (cold)
- 1 Egg yolk(s) (free range) (for glazing)
- 450g Allinson's Plain White Flour
For the crème pâtissière
- 425ml Milk (whole)
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 Egg yolk(s) (free range)
- 60g Billington's Unrefined Golden Caster Sugar
- 40g Allinson's Plain White Flour
- 100ml Whipped cream
For the decoration
- Strawberries (hulled and halved)
- 3 tbsp Strawberry jam
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the pastry
- 450g Allinson's Plain White Flour
- 0pinch Salt
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 225g Butter (unsalted) (cold and cubed)
- 2 Egg(s) (free range) (medium, lightly beaten)
- 4 tbsp Water (cold)
- 1 Egg yolk(s) (free range) (for glazing)
- 450g Allinson's Plain White Flour
For the crème pâtissière
- 425ml Milk (whole)
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 Egg yolk(s) (free range)
- 60g Billington's Unrefined Golden Caster Sugar
- 40g Allinson's Plain White Flour
- 100ml Whipped cream
For the decoration
- Strawberries (hulled and halved)
- 3 tbsp Strawberry jam