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Podcast: Recipe for the day
Episode:

Strawberry tart
Category: Arts
Duration: 00:16:18
Publish Date: 2018-06-25 11:33:41
Description: Strawberry tart A delightful summertime treat This recipe is divided into 3 parts: The Pastry Cream 300 ml milk 30 g cornflour 4 egg yolks 25 g golden caster sugar 1/2 - 1 teaspoon of vanilla extract Mix 3 tablespoons of the milk with the cornflour to make a paste Whisk the egg yolks with the sugar and stir in the vanilla Put the rest of the milk into a heavy based pan and heat to warm Pour the warmed milk into the egg mixture and stir well Pour back into the pan and whisk in the cornflour mix Heat over a low heat, whisking constantly until the mixture boils Pour into a cold bowl and cover with cling film or baking paper to cool For the strawberry 500 g fresh strawberries Place 80 g of the strawberries into a pan with 1 teaspoon water and 20 g caster sugar Heat to just simmering and remove from the heat Leave to cool Remove 4 tablespoons of the juice to a suitable container For the pastry shell 180 g plain flour 25 g caster sugar 90 g cold butter 1 medium egg lightly beaten with 2 tablespoons of very cold water - chill for 30 minutes Use this to line a 23 cm flan tin - loose bottomed and greased Mix all the ingredients - flour and sugar first, then add the cubed butter and rub in to get breadcrumbs, then the rest. Bake blind at 190ºC, 375ºF, Gas 5 for 15 minutes with the beans and then again for 10 minutes without them (Listen to the podcast) Let the pastry shell, which should be golden brown, cool and then assemble. Start with the cooked strawberries, then the creme pat, then arrange the strawberries on top. Chill for an hour before serving.
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