Sweet Pastry

• 450g Plain Flour
• 150g Icing Sugar
• 225g Unsalted Butter
• 1 Egg
• 1 Tablespoon Milk

Method

1. Rub the butter and sugar together
2. Add the egg, flour and milk, bring all the ingredients together to a smooth paste and roll out into a 15cm round cling film and chill for ½ hour.

To Make the Tart

• Roll out the pastry and line a 24cm 3.5 cm deep ring
• Bake blind at 200 c /400 f/ gas 7 until golden and dry.
• Remove the beans, allow he base to cool slightly brush the inside of the base with the egg yolks.

Crème Patissiere

• 6 egg yolks
• 125g sugar
• 40g flour
• 500ml milk
• 1 vanilla pod, split

Method

1. Place the egg yolks and about one – third of the sugar in a bowl and whisk until they are pale and form a light ribbon. Sift in the flour and mix well.
2. Combine the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the mixture bubbles, pour about one – third onto the egg mixture, stirring all the time. Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl. Flake a little butter over the surface or dust lightly with icing sugar to prevent a skin from forming as the custard cools.
3. Add a little cocoa or coffee powder to the custard instead of the vanilla to give you a chocolate or coffee – flavoured cream. If you use cocoa, use a little less flour and add a touch more sugar.

Napage to Glaze

• 200ml double cream
• Vanilla pods
• Icing sugar to sweeten

Add your creme pattissiere to your pastry tart, top with sliced strawberries and finish with your glaze.