Wimbledon – Strawberry Tarts

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.