Strawberry and clotted cream custard tart
YOU WILL NEED
For the pastry 200g plain flour, plus extra for dusting
1 tbsp caster sugar 80g salted butter, cubed
1 medium egg For the custard 3 egg yolks 3 tbsp caster sugar 1½ tbsp cornflour 240g clotted cream 100ml milk
1 vanilla pod, split and the seeds removed 450g strawberries, sliced
DIRECTIONS
■ Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. To make the pastry, put the flour, sugar and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse until a soft dough forms. Tip the dough out onto a lightly floured surface, knead to bring the dough together then wrap in cling film and refrigerate for 30 minutes.
■ Roll it out on a lightly floured surface into 25cm-diameter circle. Press the pastry into a 20cm tart tin and trim away the excess. Prick the pastry with a fork and return to the refrigerator for 5 minutes.
■ Line the pastry with baking parchment and fill with baking beans. Bake for 10 minutes. Remove the beans and bake for a further 10 minutes until golden. Then remove from the oven and allow to cool completely.
■ To make the custard, whisk together the egg yolks, sugar and cornflour to form a paste. Warm the clotted cream, milk and vanilla seeds in a heavy bottomed saucepan over a medium-low heat until just simmering, then pour the warm cream slowly over the yolk mixture, whisking continuously.
■ Return the custard to the pan and cook over a low heat, whisking continuously, for 4–5 minutes until it starts to thicken. Set aside to cool.
■ Pour the custard into the pastry and refrigerate for 30 minutes to set.
Once set, arrange the sliced strawberries on top and serve immediately or chill until required.