STRAWBERRY TART

MAKES 1 TART, SERVES 6 / PREPARATION 20 MINUTES PLUS 1 HOUR CHILLING TIME / COOKING 15 MINUTES

1 tart shell (see recipe)

PASTRY CREAM 180ml milk 20ml cream zest of 1 lemon 20g sugar 15g cornflour 2 egg yolks 40g butter, cubed

STRAWBERRY JAM

150g strawberries, chopped 30g sugar juice of ½ lemon

GARNISH

250g strawberries, cut into quarters apricot jam, melted basil leaves

To make the pastry cream, bring the milk, cream and lemon zest to a simmer. Whisk together the sugar, cornflour and egg yolks until completely combined. Once simmering, pour half of the milk over the cornflour mix. Whisk to combine then add it back into the pot with the rest of the milk. Whisk over the heat for about 2 minutes, or until thickened and boiling. Remove from the heat and whisk in the butter, piece by piece. Cover with plastic wrap and cool for approximately 30 minutes. To make the strawberry jam, mix the strawberries with sugar and lemon juice. Put into a small pot and stir over a medium heat until bubbling and thickened, about 5–10 minutes. Pour into a shallow pan and put in the fridge until completely cool.

To assemble, spread a thin layer of jam in the tart shell. Whisk the chilled pastry cream until smooth, and spread into the tart shell, using a spatula to level. Chill for 30 minutes. Arrange the strawberries on top of the pastry cream starting from the centre out. Brush each strawberry piece with melted apricot jam. Garnish with basil leaves.