Strawberries are one of those foods that embody Vaelntine’s day — probably it’s the shape and the colour, the hint of blood and the shape of hearts. Regardless, anything with strawberries in them or garnished with strawberries seem to fit the bill. Which makes these strawberry custard tarts and excellent choice for a Valentine’s day dessert. These can also be made as sharing tarts — just bake in a larger tart shell.
Prep time 30 minutes/Cook time 40 minutes/Makes 6
Ingredients:
about 175g (6 oz) strawberries
100g (3 ½ oz) caster sugar
1⁄2 tbsp cornflour (cornstarch)
1 large egg, beaten
1⁄2 tsp vanilla bean paste or extract
200g (4/5 cup) full-fat crème fraîche
For the pastry:
200g (1 2/3 cups) plain flour, plus extra to dust
100g (1/2 cup) cold unsalted butter, diced
60g (1/3 cup) icing (confectioners’) sugar, plus extra to serve
zest of 1 lemon
1 large egg yolk
Method:
For the pastry, pulse together the flour, butter and a pinch of salt in a food processor until breadcrumb-like. Add the icing sugar and zest and pulse again.
Beat the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the food processor, pulsing until clumps start to form. Turn out onto your work surface and shape into a disc, wrap and chill in the refrigerator for at least 30 minutes.
After chilling, roll out the dough on a floured work surface to about 3mm (1/8 in) thick. Use to line six 10cm (4 in) tart tins, re-rolling the scraps as necessary, then prick the bases with a fork. Chill for 30 minutes, and pre-heat your oven to 200°C (180°C fan/400°F/gas mark 6). Line the tartlets with crumpled baking paper and fill with baking beans; sit on a baking tray, transfer to your pre-heated oven and bake blind for 15 minutes. Remove the paper and beans and cook for 5 minutes more, or until the pastry looks crisp and pale golden. Set aside cool, and reduce the oven to 170°C (150°C fan/340°F/gas mark 3).
Slice the strawberries into thin rounds then set aside. Combine the sugar and cornflour in a bowl. Whisk the egg, vanilla and crème fraîche together in a large jug, then stir into the sugar mixture until smooth. Return to the jug for ease of pouring.
Divide the mixture between the tart shells then arrange the sliced strawberries on top. Return to the oven and bake for 25-30 minutes, or until just set.
Set aside to cool in the tins, then dust with icing sugar.
They are best consumed on the day of baking, but leftovers keep for up to 2 days in the fridge.
