I’ve been buying strawberries like crazy lately. As soon as they come into season, I’m drawn to them like bees to a honeypot. I adore them. They can be a bit of a hit or a miss – sometimes they can be disappointingly lacking in flavour. I picked up a special offer two packs for the price of one in my local supermarket not expecting much, but they were wonderful. We ate most of them straight out of the packet, but I’ve been craving a strawberry tart for some time now. So I whipped up a couple of these beauties for our pudding last night.
Sweet Tart Dough
Recipe slightly adapted from Dorie Greenspan
I found this recipe gave me more than enough to make six small individual tarts or it will be enough for one large tart, if you prefer
185g/ 1 1/2 cups plain flour
60g/1/2 cup icing sugar
pinch of salt
100g cold butter, cut into cubes
1 large egg yolk
Place the flour, icing sugar and salt in the bowl of a food processor. Pulse to combine. Drop in the cold butter and pulse until the butter is cut into the flour coarsely. While the motor is still running, pour the egg in a little at a time, until the mixture starts to cohere and looks like it is starting to come together. Turn out on to a lightly floured surface and very lightly knead the mixture into a ball. Line your tart tins with the dough, then place in the fridge until you preheat the oven to 180C.
Once the oven is pre-heated, take your tart tins out of the oven and place a piece of foil in each one, making sure the foil covers the pastry. Fill each one with baking beans or dried rice and bake in the oven for 15 minutes. Once the 15 minutes are up, remove them from the oven, carefully take out the baking beans and foil and return them to the oven for 5-8 minutes or until lightly golden. Leave to cool completely.
White chocolate Creme Patisserie
Adapted from What Emily Ate
40g Caster sugar
2 tsp vanilla extract
110-150ml Milk (You may need to add more, I started with 110ml but I needed more because it thickened so quickly and I could still taste the cornflour!)
1 egg yolk
25g Unsalted butter
25g good white chocolate
in a saucepan, whisk together the sugar, cornflour, and vanilla. Add some of the milk gradually until the mixture is smooth. Add the egg yolk and mix well.
Over a medium heat, bring the mixture to the boil, whisking constantly. Once the mixture has reached the boil and has thickened, remove from the heat and pour into another bowl. Cover the top with cling film so it doesn’t form a skin (shudder) and chill.
Once the creme patisserie has cooled, spoon into the cold tart shells. Decorate with strawberries. Warm a little strawberry jam and brush over the strawberries to give them a nice shine.