Recipes

Strawberry Tarts

Sweet Pastry - Ingredients 


140g unsalted butter, slightly softened
90g caster sugar
1 large egg
250g plain flour


Method


1. Put the butter in a bowl with the sugar and cream together using a wooden spoon or hand-held electric mixer. You don’t want the mixture to be too fluffy; just bring it together


2. Add the egg to the butter mixture and beat until smooth and completely incorporated


3.  Mix the flour with a pinch of salt and fold into the butter mixture gradually, in batches, until absorbed. Be sure to incorporate all the butter sticking to the sides of the bowl. Don’t worry if the pastry is quite crumbly at this stage


4. Turn the pastry onto a lightly floured surface and knead it quickly until it all comes together. You need a light and gentle touch here – if you work it too much, the pastry will be tough


5.  Wrap the dough in clingfilm and chill for 30 minutes. This resting stage is essential, because not only will the pastry be easier to roll into shape, it won't shrink while it’s cooking


6. Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll to the thickness required


Crème Patissière - Ingredients 


4 egg yolks
100g caster sugar
25g plain flour
1 vanilla pod or 1/2 tsp vanilla extract
350ml milk


Method


1. whisk egg yolks and sugar until light and think, stir in flour


2. put vanilla pod and milk in a saucepan and bring slowly to the boil.  Remove the pod and more the milk onto the egg mixture, whisking all the time.  Return mixtue to pan and stir over a medium heat until it comes to a gentle boil and thickens (about 2 mins)


3. Remove saucepan from heat, if you didn't use a vanilla pod then add the vanilla extract now


4. Pour mixture into a bowl to cool, cover with cling flim to stop skin forming


Assembly 


Allow both the pastry cases and crème patissière to cool.  Spoon a dollop of crème patissière in the base of the pastry case, then artfully, arrange your strawberries on top in a fashion pleasing to you!