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Strawberry & French custard tart
Strawberry & French custard tart
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Ingredients:
  • Melted butter, to grease
  • 250ml (1 cup) milk
  • 1 vanilla bean, halved lengthways
  • 3 egg yolks
  • 40.00 gm caster sugar
  • 25.00 gm cornflour
  • 250g (1 punnet) small strawberries, hulled, halved
  • 245g (3/4 cup) strawberry jam
  • 300g (2 cups) plain flour
  • 170g butter, chilled, cubed
  • 24.00 gm icing sugar mixture, sifted
  • 2-60.00 gm chilled water
Instructions:
  • Lightly grease a rectangular fluted tart pan with removable base measuring 11.5 x 34cm and 2.5cm deep by brushing it with melted butter.
  • In a small heavy-based saucepan, warm 185ml (3/4 cup) of milk over medium heat. Scrape the vanilla bean seeds into the milk using a small sharp knife. Heat gently until warm, being careful not to bring it to a boil. Remove the vanilla bean before proceeding.
  • Whisk egg yolks and sugar in a medium bowl until thick and pale using a balloon whisk. Slowly add warm milk and whisk until well combined. Combine cornflour and remaining milk in a medium saucepan. Whisk in egg mixture. Cook over low heat, whisking until mixture boils and thickens. Transfer to a heatproof bowl, cover with plastic wrap, and chill in the fridge until completely cool.
  • In a food processor, combine flour, butter, and icing sugar until it resembles fine breadcrumbs. Add 2 tablespoons of chilled water and process until the mixture starts coming together. If needed, add more water. Transfer the pastry to a floured surface, gently knead until smooth, shape into a disc, wrap in plastic, and chill in the fridge for 15 minutes.
  • Roll out the pastry to a 4mm thickness between two lightly floured non-stick baking papers. Line the greased pan with the pastry, trim any excess, and prick the base with a fork. Chill the pan on a baking tray in the fridge for 20 minutes to rest.
  • Preheat your oven to 200°C. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, then remove the paper and weights and bake for an additional 15 minutes until light golden. Allow to cool completely.
  • Whisk custard until smooth, spoon into pastry case, and use the back of a spoon to create a smooth surface. Arrange strawberries over the custard, slightly overlapping. In a small saucepan, bring jam to a boil over medium heat, stirring constantly. Strain into a small bowl and brush over the strawberries. Let sit for 5 minutes until the jam starts to set. Slice and serve.

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