Strawberry tart

This Strawberry tart is great as a dessert or for a special occasion, it can be made the day before and kept in the fridge too. The vanilla custard is deliciously creamy and is a great alternative to creme anglaise.

Cooking time: 10 minutes plus 2 hours

Preparation time: 30 minutes

Serves 12

The Ingredients:

  • 200g Ready rolled shortcrust pastry
  • 2tbsp custard powder
  • 50ml Whole milk
  • 250ml Double cream
  • 4 tbsp Caster sugar
  • Seeds from 1 vanilla pod
  • 1 x 70g Red quick jel (jelly glaze)
  • 450g Strawberries, hulled and halved

The Method:

  1. Pre-heat the oven 200C, gas mark 6
  2. Grease a 9inch fluted flan dish
  3. Press the pastry into the dish and place a piece of baking paper in the centre with some baking beans (or off cuts of pastry if you don’t have baking beans)
  4. Bake for 10 minutes then remove the baking beans and baking paper (press down any pastry that has risen) and bake for a further 5-10 minutes until lightly brown
  5. leave the pastry case to cool whilst you make the vanilla custard
  6. To make the vanilla custard, heat the custard powder and milk in a pan on a medium heat, whisk out any lumps and then slowly add the cream, sugar and vanilla and keep stirring until it thickens
  7. Remove the custard from the heat and allow to cool
  8. When the pastry and custard have cooled, pour the custard in to the pastry case and put in the fridge whilst you make the jelly glaze
  9. To make the glaze, heat the quick jel with 200ml of cold water and 1tbsp caster sugar. Heat to boiling point and then remove from the heat and cool for approx 20 minutes, stirring frequently to prevent lumps. Meanwhile, lay the strawberry halves on to the custard
  10. when the quick jel is cool (but can still be poured), pour it over the strawberries ensuring it fills the gaps in between the strawberries.
  11. Top with more strawberries for decoration and put in the fridge to set for at least 2 hours
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