240g flour
pinch of salt
180g unsalted butter, chilled and diced
1⁄4 cup chilled water
4 egg yolks
100g caster sugar
35g flour
1 & 1⁄2 cups milk
1⁄3 cup cream (optional)
1 cup redcurrant jelly
1⁄4 cup kirsch or brandy
1⁄4 cup water
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.


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.
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.
24.Melt the jelly in a small saucepan with the kirsch and water, and reduce by half.
25.Use while still warm.
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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