To make the pastry, put the butter, sugar and flour into a food processor and pulse until it resembles breadcrumbs. Whisk the egg and iced water together and add with the motor running. As soon as the mixture holds together stop the machine, remove the pastry and wrap in gladwrap before refrigerating for at least 1 hour.
To make the pastry cream, heat the milk with the vanilla bean in a pot. Whisk the yolks, sugar and cornflour together until thick the pour on the hot milk and continue whisking until smooth.
Rinse out the pot before retunring the mixture to it then stir continuously over a medium heat until thick and smooth. Pur through a strainer into a bowl and press gladwrap on the surface to prevent a skin forming. Regrigerate.
Preheat the overn to 180C. Roll out the pastry to line a 22cm loose-bottomed flan or tart time. Let rest for 15 mins before backing blind for 15 mins. When the pastry case is cold, fill with the pastry cream, top with the strawberries and dust with icing sugar.
Originally Submitted
11/3/2009
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