French Strawberry tart
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Course Dessert
Cuisine French, Irish
Servings 6
Ingredients
- 200 g sweet pastry
- 500 ml milk
- 2 eggs ( yes, whole eggs! )
- 25 g corn flour
- 75 g sugar
- 1 tsp vanilla extract or vanilla bean paste
- 500 g strawberries halved
- 2 tsp Icing Sugar
Instructions
- First prepare the tart base. On a lightly floured surface, roll the pastry and line a 6-inch tart tin. Place the tart shell back in the fridge to set about 10 -15 minutes.
- Fill the pastry shell with a layer of parchment paper and blind baking ceramic beans or similar and place in the oven for 20-25 minutes to fully blind bake.
- Remove from the oven once well coloured and fully cooked. Set aside to cool without the ceramic beans.
- Meanwhile, in a large saucepan, over medium – high heat, bring to the boil the milk with the vanilla extract.
- In a bowl, whisk the eggs with the caster sugar and add the cornflour.
- Once the milk has boiled, remove from the heat and pour half of the warm milk into the egg mixture, whilst whisking to combine both into one mixture.
- Pour the mixture back into the milk in the saucepan and again, whisk to combine.
- Place the saucepan back on a medium heat and cook, stirring constantly, for 4-6 minutes or until thickened. Pour the pastry cream into a bowl and line the cream with cling film, ensuring it is sticking on the mixture to prevent a skin forming. Allow to cool in the fridge for 20 minutes or longer.
- When the pastry and the pastry crème are cooled, spread over a layer of the cooled pastry cream and scatter the strawberries on top.
- Sprinkle with icing sugar and enjoy within a day.
Keyword afternoon tea, berries, Dessert, french, Kevin Dundon, summer, tart