Strawberry Tarts

Ingredients:

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For the pastry

• 200g plain flour

• 125g unsalted butter

• 30g icing sugar

• 1 large egg yolk

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For the creme patisserie

• 350ml full-fat milk 

• 4 large egg yolks

• 100g caster sugar

• 15g plain flour

• 15g cornflour

• 1/2 tsp vanilla extract

• 600g strawberries

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Method:

1. Put all the pastry ingredients in a food processor until the mixture forms clumps, then comes together in a ball. Roll the pastry onto a lightly floured board to 1/4 inch thickness, and then line a 10 inch loose based tart tin with it. Put in the fridge for 30 mins.

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2. Heat the oven to 170 degrees Celsius (fan). Line the tart with greaseproof paper, and then add some baking beans. Bake for 15 minutes. Remove the baking beans and paper (watch, the beans will be hot!) and then bake for 5 more minutes until lightly golden brown. Remove from oven, and leave to cool. 

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3. For the creme patisserie, heat the milk almost to boiling and then leave to cool for a few minutes. Put the egg yolk and sugar into a bowl and whisk until thick and pale. Add the flour and cornflour and whisk together until smooth. Gradually whisk in the milk. 

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4. Put the mix in a pan over a medium heat, mixing continuously until the mixture begins to thicken. Stir vigorously, turn the heat down to low, and simmer continuously for 2-3 minutes until the mixture is very thick. Take off the heat, and add the vanilla extract, stirring to mix in. Pour the creme patisserie into the pastry case and spread level. Put in the fridge for ~4 hours or until set. 

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5. Hull the strawberries and arrange tightly together on top of the creme patisserie, pointy ends up. 

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6. Optional extra- add some strawberry tart jelly or heat some strawberry jam and brush over the strawberries for a shiny glazed appearance. Best done just before serving to avoid soggy pastry!