This tart is a perfect summer treat. Crumbly base, thick french style vanilla custard and heaps of wonderfully sweet, juicy strawberries. You can top this tart with whatever fruits you fancy and even flavour the custard with something other than vanilla such as almond or chocolate. I used a fine biscuit base for this recipe (as I was making it gluten free and couldn't get hold of gluten free pastry) but you could swap it out for shop bought or homemade shortcrust pastry.
Preparation Time: 1 hour (plus cooling time)
Serves: 6-8
Ingredients
250 g biscuits (you can use any plain flavoured biscuit e.g rich tea, shortbread, custard creams etc)
120 g butter, (100 g melted, 20 g cubed)
250 ml milk
1 vanilla pod
3 large egg yolks
50 g sugar
1 tbsp plain flour
15 g corn flour
500 g fresh strawberries
Method
1. Using a pastry brush, grease a large fluted tart tin with butter and leave to one side.
2. Using a food processor, blitz the biscuits into a fine crumb. Make sure you don't have any large lumps left. Pour the 100 g of melted butter into the biscuits and mix until well combined. Press the biscuit mix into the bottom of the tart tin a push up against the sides to create a crust. The mixture should be compressed down well. Place in the fridge to set while you make your filling.
3. Slice your vanilla pod length ways and scrape out the seeds. Add the pod and seeds to a small saucepan along with the milk. Warm over a low heat until just beginning to bubble but not boil.
4. Meanwhile whisk together the egg yolks and sugar in a large glass bowl until light and fluffy. Sift in your flour and cornflour and continue to whisk until you have a thick, smooth paste.
5. When the milk has just started to bubble remove it from the heat and pour very gradually over the egg mixture, whisking continuously as you do this. When the mixture is fully combined pour it back into the pan and return it to the heat. Whisk constantly for around 3 minutes until the custard has thickened significantly. Be careful not to allow the mixture to go lumpy. Remove from the heat and stir in the butter. Leave the custard to cool slightly.
6. When the custard has cooled down spread it on top of your biscuit base into a smooth layer. Cut the stalks from your strawberries and cut in half. Place the strawberries in a spiral around the tart. Once the entire top is covered in strawberries return it to the fridge to set fully for a couple of hours.
7. You can top this tart with a simple syrup (sugar and water solution) or a dusting of icing sugar but it is fine without.
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