Ingredients
375g pack all-butter shortcrust
pastry500g small strawberries, hulled and halved
4 tbsp
redcurrant jelly
For
the creme patissiere
350ml whole milk
1 vanilla pod, split lengthways
4 large free-range egg yolks100g
golden caster sugar
25g plain flour, plus extra for
dusting
Finely grated zest of 1 lemon
Method
1.
1. Roll the pastry out on a lightly floured surface to the
thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart
tin. Trim the excess and prick the base all over with a fork. Chill for 30
minutes.
2.
2. Meanwhile, make the crème pâtissière. Put the milk and
vanilla pod in a large pan, bring to the boil, then turn off the heat. In a
large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then
beat in the flour and lemon zest. Strain the warm milk slowly into the egg
mixture, whisking continuously. Clean the pan, then pour the mixture back in and
gently bring to the boil, stirring constantly until it has thickened. Take the
pan off the heat, cover the surface of the crème pâtissière with baking paper
and leave to cool.
3.
3. Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry
case with baking paper and fill with baking beans or rice. Place on a baking
sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook
for a further 10-15 minutes until golden. If the edges look too dark, cover
with foil. Leave for 5 minutes, then transfer to a wire rack to cool
completely.
4.
4. Spoon the crème pâtissière into the tart, then level the
surface with the back of a spoon. Place a strawberry half in the centre of the
tart, then arrange concentric rings of fruit around it until all of the crème
pâtissière is covered.
5.
5. Gently warm the jelly with 2 tbsp water until melted, brush
over the strawberries and leave for 2 minutes to set. Serve.
