One of my favourite Summer desserts, lush Irish strawberry tart with vanilla crème patissiere , absolutely devine and I promise so easy to make. Even slightly therapeutic having to arrange the topping with all the sliced fruit and then glazing with red berry glaze. There wont be a crumb of pastry left!!
There is no excuse not to make your own shortcrust pastry, especially in a food processor. It takes literally 5 mins and so worth it. The rules when making pastry are as follows
– Cold butter and water
– Not to over work pastry
– To rest pastry in fridge before rolling and after lining tin
Sweet shortcrust pastry
250g plain flour
25g icing sugar
125g cold butter
2 egg yolks
little ice cold water
1 pint milk
6 free range egg yolks
2 1/2 oz vanilla caster sugar
3oz plain flour, sifted
1 oz corn flour, sifted
1 tsp vanilla extract
1 large punnet strawberries
red currant or strawberry preserve
Pre heat oven to 180c.
loose bottomed tin 11″.
Firstly make your pastry by placing all dry ingredients into a food processor, add butter and blitz until like fine bread crumbs. Add egg yolks and enough cold water to just bring mix together, stop pulsing when it gets to this stage, you don’t want to over work the pastry. Wrap pastry in cling film and chill for at least 20 mins.
To make the crème patissiere , heat the milk in a small sauce pan until just coming to a boil, whisk yolks and sugar with extract in a bowl until pale, add flour’s, pour milk on to egg mix whisking . Strain into small pot and return to a low heat whisking until thick and glossy, about 3 mins. Place in a bowl with surface covered in cling film to prevent a skin from developing. Leave in fridge to cool completely before using.
Line tin with pastry and bake blind in pre heated oven, remove baking beans and brush surface with beaten egg yolk, return to oven for about 4 mins until base is golden and crisp. Leave to cool completely.
To assemble tart, fill tart with the crème patissiere, levelling with a spatula. Slice strawberries in half lengthways and arrange nicely slightly overlapping along tart in a circle, finishing with a small inner circle.
To make glaze heat a large spoon of preserve with a little water, strain. Glaze all over with the berry glaze.
The tart is best chilled for a bit before slicing but of course can be devoured straight away!!