VANILLA CUSTARD TART WITH STRAWBERRIES
Preparation: 1 hour, plus 5 hours’ chilling time
Cooking: 45 minutes
For the pastry: cake flour 250 g, plus extra for dusting icing sugar 50 g cold butter 125 g, cubed large free-range egg 1 milk a splash
For the filling: milk 1½ cups cream 1½ cups butter 60 g, cubed vanilla pod 1, seeded caster sugar 145 g cornflour 45 g water ½ cup free-range egg yolks 6, lightly beaten strawberries, for serving icing sugar, for dusting
1 To make the pastry, place the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Beat the egg with the milk, then add to the food processor and pulse until it forms a ball of dough. 2 Turn out on a clean surface and knead for a few minutes until smooth, taking care not to overwork the pastry. Pat into a round disc, wrap in clingfilm and chill for 30 minutes.
3 Preheat the oven to 180°C. Roll out the pastry between two sheets of baking paper to ½ cm thick. Press into a 28 x 18 x 3.5 cm tart tin, making sure you push it into the corners. Trim off any excess pastry or allow it to hang over the edge of the tin for a more rustic look. 4 Prick the pastry all over with a fork and chill for 30 minutes. Blind bake with for 30 minutes, or until golden and crisp. 5 To make the filling, bring the milk, cream, butter, vanilla seeds and pod and sugar to a gentle simmer over a medium heat. Just as the mixture starts to boil, remove from the heat. Mix the cornflour and water and whisk into the hot milk mixture with the egg yolks. Return to the heat, whisking continually, and bring to the boil. 6 Cook, while whisking, for 30 seconds to 1 minute or until the mixture thickly coats the back of a spoon. Remove the vanilla pod and pour into the cooled pastry case and chill for 3–4 hours. Serve with the strawberries and dust with icing sugar. WINE: Krone Night Nectar Méthode Cap Classique NV
WHO DOESN’T LOVE A MILK TART? THIS VERSION HAS A FIRM, CRISPY BASE TO HOLD THE CREAMY FILLING. JUST ADD SEASONAL BERRIES AND YOU’VE GOT THE BEST SUMMER DESSERT EVER” – HANNAH LEWRY