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    Wimbledon - Strawberry Tarts

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    13 July 2019

    Watch the Wimbledon final in style with these delicious Strawberry Tarts with Creme Patissiere....

     

    Shutterstock _86690113

    Sweet Pastry

     

    • 450g Plain Flour
    • 150g Icing Sugar
    • 225g Unsalted Butter
    • 1 Egg
    • 1 Tablespoon Milk

     


     

    Method

     

    1. Rub the butter and sugar together
    2. Add the egg, flour and milk, bring all the ingredients together to a smooth paste and roll out into a 15cm round cling film and chill for ½ hour.

    To Make the Tart

     

    • Roll out the pastry and line a 24cm 3.5 cm deep ring
    • Bake blind at 200 c /400 f/ gas 7 until golden and dry.
    • Remove the beans, allow he base to cool slightly brush the inside of the base with the egg yolks.

     

     

    Crème Patissiere

     

    • 6 egg yolks
    • 125g sugar
    • 40g flour
    • 500ml milk
    • 1 vanilla pod, split
    Method
    1. Place the egg yolks and about one - third of the sugar in a bowl and whisk until they are pale and form a light ribbon. Sift in the flour and mix well.
    2. Combine the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the mixture bubbles, pour about one - third onto the egg mixture, stirring all the time. Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl. Flake a little butter over the surface or dust lightly with icing sugar to prevent a skin from forming as the custard cools.
    3. Add a little cocoa or coffee powder to the custard instead of the vanilla to give you a chocolate or coffee - flavoured cream. If you use cocoa, use a little less flour and add a touch more sugar.

     


     

    Napage to Glaze

     

    • 200ml double cream
    • Vanilla pods
    • Icing sugar to sweeten

    Add your creme pattissiere to your pastry tart, top with sliced strawberries and finish with your glaze.