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Strawberry Tart…

It’s got the wow factor : This tart is definitely dressed to impress, with a crumbly buttery tart case spread with melted chocolate then filled with homemade crème patissiere and the very best of British strawberries, glistening with strawberry jelly – what’s not to like?

Serves 6
Preparation time: 1 hour
Chilling time: 1 hour 35 minutes
Cooking time: 15-20 minutes

Ingredients:

Pastry:

To finish:

Method:

  1. To make the pastry, add the flour, sugar and butter to a bowl and rub in the butter with fingertips until fine crumbs.
  2. Add the egg yolks and mix to a smooth dough.
  3. Wrap in clingfilm and chill for 30 minutes.
  4. Roll out the pastry on a lightly floured surface until large enough to line a buttered 20cm (8inch) plain tart ring set on a baking sheet or fluted loose bottomed flan tin.
  5. Press into the base and sides of the tin and trim the pastry a little above the tin to allow for shrinkage.
  6. Prick the base and chill for 15 minutes.
  7. Preheat the oven to 190oC (375oF), Gas Mark 5, then line the tart case with non-stick baking paper and baking beans.
  8. Cook for 10 minutes.
  9.  Carefully remove paper and beans and cook tart for 5-10 minutes more until just tinged golden brown around the top edges and the base is crisp.
  10.  Leave to cool.

To make the crème patissiere, whisk the egg yolks and sugar together for 4 – 5 minutes until very thick and pale.

  1. Sift the flours over the surface then gently fold together.
  2. Pour the milk into a medium saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth.
  3. Return milk mixture to the pan and cook over a medium heat, stirring until very thick.
  4. Take off the heat and stir in the vanilla.
  5. Cover the surface with a piece of crumpled and wetted non-stick baking paper to stop a skin from forming and leave to cool.
  6. Take the tart case out of the tin and set on a plate or cake stand.
  7. Melt the dark chocolate in a bowl set over a saucepan of gently simmering water then spoon over the inside of the tart case.
  8. Leave for about 20 minutes or until set.
  9. Make up the jelly as the pack directs using half the water.
  10. Cool then chill for about 20 minutes in the fridge until just beginning to coat a spoon thickly.
  11. Spoon the crème patissiere into the tart case.
  12. Pile the strawberries into the tart case, carefully mounding up in the centre.
  13. Brush generously with the cooled jelly (you will have quite a lot left, so pour this into a small plastic container for the kids packed lunches) and chill for 30 minutes until the jelly has set.
  14. Sprinkle with chocolate curls, if liked. Serve cut into thick slices.

Cook’s tip:



Cook’s tip:

About this post –

Recipe and photo credit by Seasonal Berries

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