STRAW­BERRY TARTS RECIPE BY GINNY GRANT

Cuisine - - XMAS CLASSICS -

SERVES 8 / PREPA­RA­TION 30 MIN­UTES PLUS COOL­ING AND CHILL­ING TIME / COOK­ING 35 MIN­UTES

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.

SHORT PAS­TRY

240g flour pinch of salt

180g un­salted but­ter, chilled and diced ¼ cup chilled water Place the flour and salt in a food pro­ces­sor. Pulse once to dis­trib­ute the salt evenly then add the but­ter and pulse un­til the mix re­sem­bles fine breadcrumbs. Add the chilled water and pulse once or twice, but don’t al­low the mix to form a ball.

Turn out on a clean bench and knead lightly to bring to­gether. Wrap in plas­tic wrap and chill for at least 2 hours (the dough can also be frozen at this point). Roll out the dough on a lightly floured sur­face un­til 4mm thick. Place in in­di­vid­ual tart tins (11cm x 6cm rec­tan­gle or 10cm di­am­e­ter round) and trim. Re­frig­er­ate for at least 30 min­utes to rest be­fore bak­ing.

Pre­heat the oven to 180°C. 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. Re­move the pa­per and beans and bake for an­other 5-10 min­utes or un­til the pas­try is golden. Cool on a rack be­fore fill­ing. These can be made a day ahead and kept in an air­tight con­tainer.

CRÈME PÂTIS­SERIE

4 egg yolks 100g caster sugar 35g flour

1½ cups milk

⅓ cup cream (op­tional)

Beat the egg yolks, sugar and flour to­gether un­til light and creamy. Bring the milk to the boil in a medium saucepan. Pour the milk over the egg mix­ture and whisk un­til smooth. Pour back into the cleaned saucepan and cook over a mod­er­ate heat, stir­ring con­tin­u­ously, un­til the mix­ture just comes to the boil. Sim­mer for 2 min­utes more to cook the flour. Pass through a sieve, cover the top with plas­tic wrap and al­low to cool. When ready to as­sem­ble the tarts, whisk the cream

(if us­ing) to soft peaks and fold through the cold crème pâtis­serie.

REDCURRANT JELLY GLAZE

1 cup redcurrant jelly ¼ cup kirsch or brandy ¼ cup water

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

TO AS­SEM­BLE

4 small pun­nets straw­ber­ries

Brush the tart shells with redcurrant glaze (to pre­vent the tart from go­ing soggy). Spoon in the crème pâtis­serie then re­frig­er­ate to set.

If the straw­ber­ries are small, just hull them; oth­er­wise cut into halves. Ar­range on the top of the cus­tard and brush with the redcurrant jelly glaze. These can be re­frig­er­ated up to 2 hours ahead, but need to be brought to room tem­per­a­ture be­fore serv­ing.

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