Ingredients
- For the pastry
- 350g plain flour
- 70g caster sugar
- Pinch salt
- 1/2 tsp baking powder
- Grated zest of a lemon
- 170g unsalted butter, cut into
- 1cm cubes and kept cold
- 1 65g egg
- 1 egg yolk
- 60ml double cream
- For the filling and baking
- 4 65g egg yolks
- 80g caster sugar
- 2 level tsp cornflour
- Pinch salt
- 1/2 tsp vanilla essence
- 250ml thickened cream
- 500g strawberries, washed
- and dried, husks removed
- 20g caster sugar for sprinkling
Method
To make pastry, place flour, sugar, salt, baking powder and lemon zest in a food processor. Pulse until ingredients have combined well. Add cold butter cubes and pulse repeatedly until mixture is like sand. In a separate bowl, whisk together egg, yolk and cream. Add to the food processor ingredients and pulse until the mixture forms a ball. Remove from processor and flatten dough into a disc. Refrigerate for 3-4 hours. Once set, roll pastry out to fit a 24cm tart tin and rest in refrigerator while preparing the filling. The pastry does not have to be baked first.
To make filling, whisk together egg yolks, 80g of sugar, cornflour, salt and vanilla. Whisk in cream. Arrange strawberries in tart shell and pour mixture in carefully so it comes almost to top of shell. Sprinkle the 20g of sugar on top and bake on a tray in a preheated 160C oven for 35-40 minutes. Remove from oven and cool to room temperature before removing from tin and serving.
