Ingredients
| 1 tart shell (see recipe) | |
| PASTRY CREAM | |
| 180ml milk | |
| 20ml cream | |
| zest of 1 lemon | |
| 20g sugar | |
| 15g cornflour | |
| 2 egg yolks | |
| 40g butter, cubed | |
| STRAWBERRY JAM | |
| 150g strawberries, chopped | |
| 30g sugar | |
| juice of ½ lemon | |
| GARNISH | |
| 250g strawberries, cut into quarters | |
| apricot jam, melted | |
| basil leaves |
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Instructions
| 1. | To make the pastry cream, bring the milk, cream and lemon zest to a simmer. |
| 2. | Whisk together the sugar, cornflour and egg yolks until completely combined. |
| 3. | Once simmering, pour half of the milk over the cornflour mix. |
| 4. | Whisk to combine then add it back into the pot with the rest of the milk. |
| 5. | Whisk over the heat for about 2 minutes, or until thickened and boiling. |
| 6. | Remove from the heat and whisk in the butter, piece by piece. |
| 7. | Cover with plastic wrap and cool for approximately 30 minutes. |
| 8. | To make the strawberry jam, mix the strawberries with sugar and lemon juice. |
| 9. | Put into a small pot and stir over a medium heat until bubbling and thickened, about 5–10 minutes. |
| 10. | Pour into a shallow pan and put in the fridge until completely cool. |
| 11. | To assemble, spread a thin layer of jam in the tart shell. |
| 12. | Whisk the chilled pastry cream until smooth, and spread into the tart shell, using a spatula to level. Chill for 30 minutes. |
| 13. | Arrange the strawberries on top of the pastry cream starting from the centre out. |
| 14. | Brush each strawberry piece with melted apricot jam. Garnish with basil leaves. |
Recipes & food styling Corentin Esquenet / Photography Charlie Jackson
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