STRAWBERRY TART

Tired of your tarts having soggy bottom? Try this brown sugar strawberry tart, perfect for pud in the summer time!

White chocolate cream (1 tart)

250g Milk (whole)
250g Double cream
6g Gelatine sheet (bronze)
6 Egg yolk
50g Sugar
350g White chocolate

1. Infuse the milk and cream with vanilla

2. Whisk the egg yolk and sugar, pour the hot cream over the top.

3. Return to the stove and cook to 82C. Strain the mix and leave to cool down before pouring over the baked tart until set, at least 4 hours.

Sweet pastry (1 tart)

100g Butter (soft)
70g Icing sugar
Pinch of salt
3 Egg yolks (@Clarence court)
200g Plain flour
40g Demerara sugar
1 Egg yolk (to brush)

1. Beat the butter and sugar until whipped, follow with the eggs, mix for 30 seconds.

2. Add the remaining ingredients and mix until combined.

3. Roll between 2 sheets of greaseproof paper, sprinkle with demerara sugar, and place in the fridge to set.

4. Once set, line your tart mould and prepare to build the tart.

5. Line with paper and bake with baking beans or rice. Bake in the oven at 160 °C for 30 minutes.

6. Remove beans or rice, brush with egg yolk, and return to the oven for another 5 minutes until golden and baked. Leave to cool.

Strawberry tart

40g Strawberry jam
3 x Punnets of strawberry (1 punnet sliced, 2 punnets left whole for the top.)
White chocolate cream
Baked tart shell

1. Build the tart as shown in the video.