Recipe Strawberry & French custard tart : Practical and Delicious

Recipe Strawberry & French custard tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Strawberry & French custard tart. You are currently reading Recipe Strawberry & French custard tart : Practical and Delicious. This recipe is the creation of the chef Michelle Lawton. Recipe Strawberry & French custard tart requires 30m, cook 35m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  Melted butter, to grease
  
  
  


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  250ml (1 cup) milk
  
  
  


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  1 vanilla bean, halved lengthways
  
  
  


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  3 egg yolks
  
  
  


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  2 tbsp caster sugar
  
  
  


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  2 1/2 tbsp cornflour
  
  
  


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  250g (1 punnet) small strawberries, hulled, halved
  
  
  


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  245g (3/4 cup) strawberry jam
  
  
  



• pastry



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  300g (2 cups) plain flour
  
  
  


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  170g butter, chilled, cubed
  
  
  


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  2 tbsp icing sugar mixture, sifted
  
  
  


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  2-3 tbsp chilled water
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Brush a 2.5cm-deep, rectangular, 11.5 x 34cm (base measurement) fluted tart pan with removable base with the melted butter to lightly grease.
  
  
  


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  Step 2
  
  
  
  
  Place 185ml (3/4 cup) of the milk in a small heavy-based saucepan. Use a small sharp knife to scrape the seeds from the vanilla bean into the milk. Add vanilla bean and heat, uncovered, over medium heat until warm (do not bring to the boil). Remove vanilla bean.
  
  
  


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  Step 3
  
  
  
  
  Use a balloon whisk to whisk egg yolks and sugar in a medium bowl until thick and pale. Gradually add the warm milk, whisking until combined. Place the cornflour and remaining milk in a medium saucepan and whisk to combine. Whisk in egg mixture. Heat over low heat, whisking, until mixture boils and thickens. Transfer to a heatproof bowl and cover the surface with plastic wrap. Place in the fridge to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make pastry, place flour, butter and icing sugar in the bowl of a food processor. Process until mixture resembles fine breadcrumbs. Add 2 tablespoons of chilled water and process until the mixture just begins to come together (add remaining water if necessary). Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc, wrap in plastic wrap and place in the fridge for 15 minutes to rest.
  
  
  


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  Step 5
  
  
  
  
  Roll the pastry between 2 sheets of lightly floured non-stick baking paper until it is about 4mm thick. Use the pastry to line the greased pan, trimming any excess. Use a fork to prick the base all over, then place on a baking tray in the fridge for 20 minutes to rest.
  
  
  


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  Step 6
  
  
  
  
  Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with dried beans, rice or metal pastry weights. Bake in preheated oven for 15 minutes. Remove the paper with the beans, rice or weights, and bake for a further 15 minutes or until light golden. Set aside to cool completely.
  
  
  


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  Step 7
  
  
  
  
  Whisk custard until smooth and spoon into pastry case. Use back of spoon to smooth surface. Arrange strawberries over the custard so they overlap slightly. Place the jam in a small saucepan and bring to the boil, stirring, over medium heat. Strain into a small bowl. Brush strawberries with jam. Set aside for 5 minutes or until the jam begins to set. Cut into slices and serve.
  
  
  

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