Strawberry Tart

Updated at: Fri, 17 May 2024 20:44:18 GMT

Step 1

To make the Tart Case; Beat icing sugar, butter and salt together until it forms a nice smooth paste.

Step 2

Then add the egg yolks and mix until combined

Step 3

Then add the plain flour and incorporate it to form a crumbly chunky dough that sticks together.

Step 4

Form a disk with the dough. Then place dough between two pieces of parchment/baking paper floured and roll it out nice and thin. Refrigerate the thinned pastry till hardened (around 20-30 minutes).

Step 5

Remove from the fridge and cut the desired shapes from the pastry, place these into the tart pan and freeze for 20-30 minutes until solid.

Step 6

Preheat oven to 175 °C, then line tart with parchment/baking paper and add pie weights or dried beans and blind bake for 12-15 minutes. After the time, remove baking paper and weights, add an egg wash and then return to oven and bake for a further 5-8 minutes (should be light in colour not too golden brown as its going to cook again) (Tarts can be slightly darker in colour if they are not going to be baked again, make sure to be lighter/a bit underbaked if going to bake again)

Step 7

Remove from the oven and leave to cool before using

Step 8

To make the pastry cream; In a large bowl whisk together the egg yolks, sugar and cornflour until light, pale and fluffy

Step 9

In a saucepan combine the whole milk and vanilla extract and heat on a low-medium heat until hot and barely simmering

Step 10

Once milk is hot, add it to the egg yolk mixture a ¼ at a time and whisk vigorously to combine

Step 11

Once all the milk is combined with the egg yolk mixture pour it back into the saucepan and place on the heat, whisking constantly until the mixture thickens and reaches a boil. Once the mixture reaches a boil and becomes really thick, cook for another 15-30 seconds and then take off the heat and pour mixture through a sieve to remove any lumps.

Step 12

Finally add the butter to the mixture and whisk together until combined. Cover the bowl with Clingfilm, making sure it touches the pastry cream to avoid forming a skin and allow it to slowly cool to room temp.

Step 13

Before using lightly whisk the pastry cream to loosen it.

Step 14

To make the strawberry coulis; Add 150 g strawberries to a blender and blend till smooth, then add to a saucepan and heat till it reaches a light rolling boil. Keeping it on heat for 5 minutes before removing and leaving to cool.

Step 15

To make the neutral glaze; Mix the cornflour and half the water together until combined and set aside

Step 16

Mix sugar and rest of the water together in a saucepan and place over a medium heat, allow to reach a boil while constantly whisking

Step 17

Pour in the cornflour mix into the saucepan when it reaches a boil and whisk together for 2-3 minutes

Step 18

Remove from heat and allow to cool slightly before adding the lemon juice, then whisk regularly to avoid forming a skin and allow the glaze to cool to 40 °C before using to brush the fruits on the tarts

Step 19

To assemble; pipe or spread the pastry cream into the baked tart case, adding a layer of the strawberry coulis on top afterwards. Finally decorate with the 250 g of cut and washed strawberries and brush with the neutral glaze.

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