Wednesday, 21 January 2015

Strawberry Custard Tart

Strawberry Custard Tart
(serves 4)


2 sheets ready rolled frozen puff pastry
400g strawberries, hulled, thinly sliced

Custard filling
1 egg
2 egg yolks
1/2 cup castor sugar
1 tsp vanilla extract
1/3 cup custard powder
2 cups milk
1/2 cup thickened cream


To make custard filling

1) Whisk egg, egg yolks, sugar and vanilla together in a bowl. Stir in custard powder.

2) Gradually add milk and cream, stirring constantly.

3) Transfer to a saucepan over medium heat. Cook, whisking continuously, for 8 to 10 mins
     or until mixture boils and thickens. Boil for 1 min.

4) Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside to cool.
     Refrigerate for 1 hour or until chilled.

To prepare pastry base

5) Lay out a sheet of puff pastry and cut into half to become 2 long rectangles. Using a knife
    (or a roller cutter if you have one), score along the inside of one of them (about 1.5cm from
    the edge) to make an inner rectangle line, pressing 3/4 of the way through the pastry,
    taking care not to press all the way through. Do the same on the other rectangle sheet.
    Repeat the procedure on the other sheet of pastry. So, you should have 4 rectangle
    scored puff pastries. Refrigerate for 20 mins or until firm.

6) Preheat the oven at 200C. Bake the pastry shells for 15 mins or until light golden.

7) Using a small, sharp knife, carefully cut around the inner rectangles and remove the top
     layer of pastry (leave the pastry bases intact). You can use the round end of your knife
     handle to flatten the puffed up bases. Leave to cool.

8) Spread custard over the base of the pastry case.

9) Arrange strawberry slices over custard.

10) Serve and enjoy!

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