Strawberry Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For the custard filling:</li> <li class="ingredients-single-item">500ml whole milk</li> <li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">100g caster sugar</li> <li class="ingredients-single-item">40g cornflour</li> <li class="ingredients-single-item">25g unsalted butter</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">500g fresh strawberries, hulled</li> <li class="ingredients-single-item">3 tbsp apricot jam</li> <li class="ingredients-single-item">1 tbsp water</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Medium saucepan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, rub the cold cubed butter into the flour until the mixture resembles fine breadcrumbs. This technique creates flaky layers in your pastry. Stir in the icing sugar and salt, then add the egg yolk and just enough cold water to bring the dough together – taking care not to overwork it, which would develop gluten and make the pastry tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Form the dough into a disc, wrap in cling film and chill for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C. On a lightly floured surface, roll the pastry to about 3-4mm thickness and use it to line your tart tin, pressing gently into the fluted edges. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork, then line with parchment paper and fill with baking beans or rice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-10 minutes until the pastry is golden and crisp. The base must be fully cooked as it won't receive further baking. Once baked, use a sharp knife to trim any remaining overhang and leave to cool completely in the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> For the custard filling, heat the milk with the vanilla seeds and pod (if using) in a saucepan until just below boiling point. Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. The cornflour not only thickens the custard but stabilizes the eggs, preventing curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove the vanilla pod from the hot milk. Very slowly pour about a quarter of the hot milk into the egg mixture, whisking constantly to temper the eggs (preventing them from scrambling). Then pour this mixture back into the remaining hot milk in the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Return the pan to a medium heat and cook, stirring continuously with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon. This should take 2-3 minutes. You'll notice a distinct change when the cornflour activates and the mixture thickens suddenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from heat immediately and stir in the butter until melted and incorporated. The butter adds richness and gives the custard a beautiful shine. Transfer to a bowl and cover the surface directly with cling film to prevent a skin forming. Allow to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When both the pastry case and custard are cool, whisk the custard briefly to loosen it, then spread it evenly into the pastry case. Smooth the top with an offset spatula or the back of a spoon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Slice some of the strawberries and arrange them decoratively on top of the custard. You can create concentric circles, rows, or any pattern you prefer. For the most professional finish, choose strawberries of similar size and slice them to the same thickness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> For the glaze, heat the apricot jam with the water in a small saucepan until melted and smooth. Pass through a fine sieve if needed to remove any fruit pieces. While still warm, use a pastry brush to carefully apply the glaze over the strawberries. This not only makes them shine but also helps preserve their freshness and prevents them from drying out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Refrigerate the tart for at least one hour before serving to allow the custard to set firmly. The tart is best enjoyed on the day it's made, but will keep in the refrigerator for up to 2 days. Just before serving, you can add a few fresh mint leaves for a touch of color and aroma. </li> </ol>