Fresh Strawberry Tarts with French Creme Patisserie

Ingredients

1/2 Quantity of Creme Patisserie (below)

1 1/2 Punnets Small Strawberries (you could use raspberries if available)

2 Tbsp Redcurrant Jelly or Strawberry Jam

Shortcrust Pastry - Never be afraid of making pastry - it is very easy *

175g Plain Flour

100g Butter, chilled, cubed

2 Tbsp Icing Sugar

1 Egg yolk

1 Tbsp Cold Water

French Creme Patisserie

6 Egg yolks

40g Plain Flour

125g Caster Sugar

2 Cups Milk

1 Vanilla Bean, Split

Method

For the pastry, process flour, butter and icing sugar in a food processor until it resembles fine breadcrumbs.  Add the egg yolk and cold water. Then keep processing until the mixture comes together into a smooth ball.  Cover in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 170 degrees.

Meanwhile, for the patisserie, place the egg yolks, flour and 2 Tbsp of the sugar in a bowl and whisk until pale.  Combine milk, remaining sugar and vanilla bean in a saucepan and bring to the boil.  Strain the milk into the egg mixture and discard the vanilla bean. Pour back into the saucepan and cook over low heat, stirring continuously until thickened, then cool.

Take out the pastry and roll out thinly on a lightly floured surface.  Use this to line 12 small, lightly greased tart tins with removable bases. (Alternatively you could use one larger tart tin).  Prick all over with a fork and put back in the fridge for another 30 minutes.

Bake for approx 10 minutes, or until light golden and then cool.

Heat redcurrant jelly or jam in the microwave until runny.

Fill the tarts cases with creme patisserie, top with strawberries and brush jelly or jam over the berries and serve immediately.

* If using this recipe for the game, use pre-packaged tart cases to be within the 30 minute time allowance!!

 

 

 

 

 

 

 

 

 

 

These

tarts

look

gorgeous

on the

Christmas

Table.