Strawberry Tart
This Strawberry Tart is a wonderful summer dish that is really easy to make. Made with ready rolled puff pastry it is layered with crème patissiere, strawberries and a sweet glaze. Great for sunny days!
Ingredients
- 300g all butter ready rolled puff pastry
- 1 egg yolk
For the crème patissiere:
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 2 vanilla pods, cut open and seeds scraped out
- 500ml double cream whipped
- 1 kilo strawberries, hulled and halved
For the glaze:
- 100g caster sugar
- 50ml water
- 6 strawberries, sliced
Method
Pre heat the oven to 220°C
Cut the pastry into a 30cm x 20cm rectangle and pop onto a lined baking sheet.
Using a knife score a 1 centimetre line around the edge of the pastry then dock all over the middle of the pastry to allow the air to escape when it cooks. Brush with egg wash and bake for 15 to 20 minutes.
To make the glaze put the sugar, water and chopped strawberries into a pan, bring to the boil then simmer for 3 minutes and allow to cool.
To make the creme patissiére, heat the vanilla and milk in a pan until warm, then whisk in the sugar, eggs and cornflour. Gently heat in a pan until thickened then cool. Fold into the whipped cream and pipe all over the pastry. Top with strawberries and brush with glaze.
Ingredients
- 300g all butter ready rolled puff pastry
- 1 egg yolk
For the crème patissiere:
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 2 vanilla pods, cut open and seeds scraped out
- 500ml double cream whipped
- 1 kilo strawberries, hulled and halved
For the glaze:
- 100g caster sugar
- 50ml water
- 6 strawberries, sliced
Method
Pre heat the oven to 220°C
Cut the pastry into a 30cm x 20cm rectangle and pop onto a lined baking sheet.
Using a knife score a 1 centimetre line around the edge of the pastry then dock all over the middle of the pastry to allow the air to escape when it cooks. Brush with egg wash and bake for 15 to 20 minutes.
To make the glaze put the sugar, water and chopped strawberries into a pan, bring to the boil then simmer for 3 minutes and allow to cool.
To make the creme patissiére, heat the vanilla and milk in a pan until warm, then whisk in the sugar, eggs and cornflour. Gently heat in a pan until thickened then cool. Fold into the whipped cream and pipe all over the pastry. Top with strawberries and brush with glaze.
