Strawberry Tart

Delicious pastry-based dessert.

For the tart base

• 175g plain flour
• 75g caster sugar
• good pinch of salt
• 125g butter
• 1 egg For the crème pâtissière:
• 300ml milk
• 1 plump vanilla pod
• 2 level tbsp of plain flour
• 2tbsp cornflour
• 2 eggs
• 75g caster sugar
• 300ml double cream

To decorate

• 2 punnets of strawberries, halved
• 4tbsp strawberry jam, warmed


1) To make the pastry, mix the flour, sugar, salt and butter in a food processor until the butter is chopped into tiny pieces.
2) Add the egg and a teaspoon of water and combine until the mixture just clings together to make a dough. You may need a little more water, but be sparing. Roll out and use to line a well-buttered 25cm tart tin.
3) Chill for 30 minutes, then fill with greaseproof paper and baking beans and cook at 375°F/190°C/gas mark 5 for 20 minutes.
4) Remove the paper and beans and cook for a further 5 minutes. Cool.
5) To make the crème pâtissière, heat the milk and vanilla pod until almost boiling, then take off the heat and leave to infuse for 30 minutes.
6) Blend together the flours with a little of the milk until smooth.
7) In a separate bowl, whisk the eggs and sugar until pale, then gradually whisk in the flour mixture.
8) Reheat the milk, then whisk into the egg mixture.
9) Return everything to the pan and heat gently, stirring all the time until thickened. Pour into a bowl, cover the surface with clingfilm to prevent a skin forming, and leave to cool.
10) Once cooled, lightly whip the cream and fold in.
11) Spoon into the pastry case, top with strawberries and brush with the jam.

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