Ingredients
The following ingredients have 4 Servings
- 300 g plain flour
- 150 g unsalted butter
- 100 g granulated sugar
- 1 egg yolk
- 1 tbsp cold water
- 500 g milk
- 75 g cornflour
- 100 g sugar
- 3 egg yolks
- 1 tbsp vanilla extract
- 100 ml double cream
- 1 cup fresh strawberries
Instruction
- To make the pastry, sift the flour into a large bowl.
- Cut the butter into cubes, and add it to the flour.
- Rub them together using your fingertips until the mixture resembles breadcrumbs.
- Add the sugar and mix everything well.
- Add an egg yolk and water, and knead everything gently into a dough.
- Use a rolling pin to roll the dough, then use either a large cup or a round cookie cutter to cut out 12 rounds.
- Butter and grease a 12-hole muffin tin.
- Preheated the oven to 180 degrees Celsius (350 Fahrenheit).
- Arrange each round into a muffin hole, pressing down gently so that the dough fits in perfectly.
- Use a fork to prick the dough in a few places.
- Cover each hole with kitchen foil, then fill with baking beans or dry pulses.
- Bake for 10 minutes, then remove the foil and pulses, and bake uncovered for a further 5-10 minutes or until golden.
- Leave aside to cool.
- To make the custard, beat the egg yolks with the sugar until pale yellow and silky.
- Heat up half of the milk and the vanilla extract until just warm, the mix the cornflour with the other half of the milk.
- Pour the cornflour milk over the vanilla milk.
- Gradually pour the milk over the egg mixture, whisking well.
- Transfer everything back to the pan set over a low to meadium heat, whisking continuously until the custard thickens.
- Remove from the heat and leave to cool.
- To assemble the tarts, fill each pastry cup with custard.
- Beat the double cream until it holds stiff peaks, then add it to a piping bag fitted with a star nozzle.
- Top the custard with cream, then decorate with slices of fresh strawberries.
