Daily Mail - Daily Mail Weekend Magazine
FABULOUS COOKERY
It’s a bumper year for strawberries and Wimbledon’s about to start – so why not serve up an ace yourself with these divine recipes
Make the most of this year’s bumper crop of strawberries as Wimbledon begins with four pages of divine recipes
CLASSIC STRAWBERRY TART
Serves 8
375g (13oz) ready-rolled shortcrust pastry
2 medium egg yolks
60g (2¼oz) golden caster sugar 3tbsp cornflour
250ml (9fl oz) milk
1tsp vanilla bean extract
150ml (5fl oz) double cream 500g (1lb 2oz) strawberries, hulled
4tbsp redcurrant jelly
Icing sugar, for dusting
Unroll the pastry and use to line a 20cm loose-bottomed fluted tart tin. Prick the base all over with a fork, trim any excess and chill for 30 minutes.
Preheat the oven to 190°C/fan 170°C/gas 5. Line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and return to the oven for 10-15 minutes or until crisp and golden. Allow to cool, then carefully transfer to a serving plate or cake stand.
Meanwhile, mix the egg yolks, sugar and cornflour in a medium heatproof bowl until smooth. In a pan heat the milk and vanilla extract until just boiling, then gradually pour into the egg mixture, whisking constantly.
Clean the pan and pour the custard mixture back in. Cook over a low heat, whisking continuously until thickened. Remove from the heat and transfer to a bowl to cool, then cover with clingfilm and chill until ready to serve.
Whip the double cream in a separate bowl until stiff, then fold into the custard mixture until smooth. Spoon into the pastry case, level the surface with the back of a spoon, then chill for 30 minutes or until set. Place a strawberry in the centre of the tart, then arrange concentric rings of fruit around it until all of the custard mixture is covered.
Gently warm the redcurrant jelly in a small pan with 2tbsp water until melted, then brush it over the strawberries. Dust with icing sugar just before serving.