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Strawberry Custard Tart

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Ingredients

3 x 250 g punnets strawberries, tops removed

Custard:

1 tsp. vanilla bean paste
4 egg yolks
5 tbsp. caster sugar
5 tbsp. cornflour
1 L full cream milk
4 tbsp. water

Pastry:

250 g plain flour (extra for dusting)
50 g icing sugar
1 egg yolk
60 g unsalted butter, cubed
2 tbsp. water

Glaze:

250 ml apple juice
2 ½ tsp. gelatine powder

Preheat oven to 170°C.

To make the pastry, in a food processor blitz the pastry ingredients until it forms a breadcrumb-like consistency. Dust bench with flour, then remove pastry from the processor and knead. Line a tart tin with the pastry and pop in the freezer for 10 mins. Once cooled, line the pastry with baking paper, fill with baking beans and blind bake for 25 – 30 mins.

To make the custard, in a deep pan combine the milk, vanilla, caster sugar and bring to a gentle simmer. Whisk together the egg yolks, cornflour and water. Once milk has simmered, whisk in the cornflour mixture until thick. Cover the surface with cling film and set aside to cool.

To make the glaze, combine the apple juice and gelatine in a pan. Stir until the gelatine has dissolved and simmer until glossy and sticky.

Fill the tart pastry with custard, cover with strawberries, drizzle with glaze and serve.

Serves 4 - 6

Strawberry Custard Tart