LEMON CUSTARD & STRAWBERRY JAM BRÛLÉE TART
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 10
Nothing is wasted in this recipe, which uses whole eggs in both the pastry and the custard, when traditionally only yolks would be used. 5 eggs
½ cup (110g) caster sugar 2 tablespoons cornflour
300ml pouring cream
1 teaspoon finely grated lemon zest ¾ cup (180ml) lemon juice 2 tablespoons caster sugar, extra
12/3 cups (250g) plain flour 2 tablespoons icing sugar 150g chilled butter, chopped 1 egg, beaten lightly
250g strawberries, chopped 1/3 cup (75g) caster sugar
1 Make pastry.
2 Meanwhile, make strawberry jam. 3 Preheat oven 200°C/180°C fan. Roll pastry between sheets of baking paper until 3mm thick and large enough to line a 25cm top and 23cm base, 3cm deep loose-based flan tin (reserve paper). Lift pastry into tin; ease into sides, trim pastry 5mm above rim of tin. Refrigerate for 30 minutes.
4 Place flan tin on an oven tray; line pastry with reserved baking paper, then fill with dried beans or rice.
Bake for 15 minutes. Remove paper and beans; bake for 10 minutes or until browned lightly. Cool.
5 Reduce oven to 150°C/130°C fan. Spread cold jam over base of tart case. 6 Whisk eggs, sugar and cornflour in a heatproof bowl; whisk in cream, zest and juice. Place bowl over a saucepan of simmering water. Using a heatproof spatula, stir custard, scraping base of bowl, for 20 minutes or until custard coats the back of the spatula. Pour custard over jam.
7 Bake tart for 20 minutes or until just cooked (it should still be slightly wobbly in centre). Cool at room temperature for 30 minutes. Refrigerate for 3 hours. Just before serving, sprinkle extra sugar over tart. Using a kitchen blowtorch, heat sugar until golden brown. Cool. PASTRY
Place flour, icing sugar and butter in a food processor; pulse briefly, until coarse crumbs form. Add egg; pulse until just combined. Turn onto a work surface; bring pastry together to form a flat disc, taking care not to over handle (there may be little lumps of butter in the mix, but they will roll out). Cover pastry; refrigerate for 30 minutes.
Stir strawberries and sugar in a small, heavy-based saucepan over low heat until sugar dissolves. Simmer over low heat, stirring occasionally and gently crushing, for 30 minutes or until reduced to 1/3 cup. Cool. Refrigerate until cold.