Summer Tart
Serves: 8
Ready in: 30 to 60 mins
Serve with vanilla ice cream, or simply extra whipped cream, and scatter with fresh mint if you have it to hand
Ingredients:
100g cold salted butter200g plain flour
50g icing sugar
3 free-range Happy Egg yolks (keep the egg whites for glazing)
cold water, as needed
250g strawberries, hulled and quartered
2 eggs
2 egg yolks
2 tsp vanilla essence
50g caster sugar
150ml milk
150ml double cream
pinch of salt
200ml whipping cream
25g icing sugar
method:
- Cut the butter into small pieces then, while slowly adding the flour, mix until crumbly. Add the icing sugar, egg yolks and mix. If the mixture won’t bind, add 1 tsp water and continue to mix.
- Wrap the pastry in clingfilm then roll and chill for an hour.
- Next, roll out the pastry on to the thickness of a £1 coin. Place in a floured tin. Don’t trim the edges.
- Prick and bake in a preheated 180C/350F/Gas 4 oven for eight minutes.
- Allow the tart to cool for five minutes, glaze it with beaten white and bake for a further two minutes. Remove and trim.
- Whisk together the eggs, yolks, essence, caster sugar, milk, cream and salt until smooth. Add half the strawberries and gently fold.
- Turn down to 140C/275F/Gas 1. Pour the custard into the base. Bake for 20 minutes. Whip the cream and icing sugar. To serve, decorate the tart with the strawberries and pipe the whipped cream in a pattern.
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