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Strawberry tarts
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Delight with exquisite strawberry tarts featuring homemade shortcrust and luscious creme patisserie.
Ingredients:
  • 1 1/2 punnets strawberries, halved
  • 40.00 ml redcurrant jelly
  • 175g plain flour
  • 100g butter, chilled, cubed
  • 24.00 gm icing sugar
  • 1 egg yolk
  • 3 egg yolks
  • 20g plain flour, sifted
  • 62.5g caster sugar
  • 1 vanilla bean, split
Instructions:
  • In a food processor, blend flour, butter, sugar, and a pinch of salt until it resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon of cold water.
  • Mix until the dough forms a smooth ball. Wrap in plastic and refrigerate for 30 minutes.
  • Preheat the oven to 170°C. Roll out the pastry thinly on a floured board, then use it to line 14 boat-shaped pastry moulds. Prick the pastry all over with a fork and refrigerate for 30 minutes.
  • Bake until light golden, then cool for 7-10 minutes.
  • To make creme patisserie: Whisk egg yolks, flour, and 2 tablespoons of sugar in a bowl until pale. In a saucepan, bring milk, remaining sugar, and split vanilla bean to a boil over medium heat. Strain the mixture into the egg mixture and discard the vanilla bean. Return everything to the pan and cook over low heat, stirring for 2-3 minutes until thickened. Allow to cool.
  • Spread the delectable creme patisserie evenly over the pastry and artfully arrange the fresh, juicy strawberries on top.
  • Gently warm the jelly in a pan until silky smooth, then brush it over the berries and serve right away.

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