Ingredients
| SHORT PASTRY | |
| 240g flour | |
| pinch of salt | |
| 180g unsalted butter, chilled and diced | |
| 1⁄4 cup chilled water | |
| CRÈME PÂTISSERIE | |
| 4 egg yolks | |
| 100g caster sugar | |
| 35g flour | |
| 1 & 1⁄2 cups milk | |
| 1⁄3 cup cream (optional) | |
| REDCURRANT JELLY GLAZE | |
| 1 cup redcurrant jelly | |
| 1⁄4 cup kirsch or brandy | |
| 1⁄4 cup water | |
| TO ASSEMBLE | |
| 4 small punnets strawberries |
I like to add whipped cream to the crème pâtisserie for a lighter custard. I have made individual tarts but you could make one larger tart if you prefer.
Instructions
| 1. | SHORT PASTRY |
| 2. | Place the flour and salt in a food processor. |
| 3. | Pulse once to distribute the salt evenly then add the butter and pulse until the mix resembles fine breadcrumbs. |
| 4. | Add the chilled water and pulse once or twice, but don’t allow the mix to form a ball. |
| 5. | Turn out on a clean bench and knead lightly to bring together. |
| 6. | Wrap in plastic wrap and chill for at least 2 hours (the dough can also be frozen at this point). |
| 7. | Roll out the dough on a lightly floured surface until 4mm thick. |
| 8. | Place in individual tart tins (11cm x 6cm rectangle or 10cm diameter round) and trim. |
| 9. | Refrigerate for at least 30 minutes to rest before baking. |
| 10. | Preheat the oven to 180°C. |
| 11. | Prick the tart bases with a fork, cover each with a little baking paper and fill with dried beans, rice or ceramic beans and blind bake for 15 minutes. |
| 12. | Remove the paper and beans and bake for another 5-10 minutes or until the pastry is golden. |
| 13. | Cool on a rack before filling. |
| 14. | These can be made a day ahead and kept in an airtight container. |
| 15. | CRÈME PÂTISSERIE |
| 16. | Beat the egg yolks, sugar and flour together until light and creamy. |
| 17. | Bring the milk to the boil in a medium saucepan. |
| 18. | Pour the milk over the egg mixture and whisk until smooth. |
| 19. | Pour back into the cleaned saucepan and cook over a moderate heat, stirring continuously, until the mixture just comes to the boil. |
| 20. | Simmer for 2 minutes more to cook the flour. |
| 21. | Pass through a sieve, cover the top with plastic wrap and allow to cool. |
| 22. | When ready to assemble the tarts, whisk the cream (if using) to soft peaks and fold through the cold crème pâtisserie. |
| 23. | REDCURRANT JELLY GLAZE |
| 24. | Melt the jelly in a small saucepan with the kirsch and water, and reduce by half. |
| 25. | Use while still warm. |
| 26. | TO ASSEMBLE |
| 27. | Brush the tart shells with redcurrant glaze (to prevent the tart from going soggy). |
| 28. | Spoon in the crème pâtisserie then refrigerate to set. |
| 29. | If the strawberries are small, just hull them; otherwise cut into halves. |
| 30. | Arrange on the top of the custard and brush with the redcurrant jelly glaze. |
| 31. | These can be refrigerated up to 2 hours ahead, but need to be brought to room temperature before serving. |
Recipe Ginny Grant / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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