The combination of smooth custard and juicy, bright strawberries is a match made in heaven. With just the right balance of sweetness and creaminess, this tart is such a crowd-pleaser, and sure to become a dinner party favourite. Learn some classic baking skills and really show off with this slice of summer.
Strawberry and custard tart
Prep 30 min
Chill 30 min
Cook 1 hr 20 min
Makes 1 x 8-inch/23cm tart
230g strawberries, hulled and quartered
100g apricot jam
½ lemon, juiced
For the pastry
110g cold unsalted butter, diced
175g plain flour, plus extra for dusting
50g icing sugar
A pinch of salt
3 medium egg yolks, beaten
100g strawberry jam
For the creme patissiere
500ml full-fat milk
130g golden caster sugar
¼ tsp vanilla bean paste
35g cornflour
125g egg yolks (from about 6 eggs)
300ml double cream, lightly whipped to soft peaks
Heat the oven to 180C (160C fan)/350F/gas 4. For the pastry, put the butter, flour, icing sugar and salt in a medium bowl and mix with your hands until it’s the consistency of breadcrumbs. Add two of the egg yolks and knead until it forms a smooth dough (do not overwork as you want it to be nice and crisp once cooked). Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
Roll the pastry out on a lightly floured surface to 5mm thick and use to line an 8-inch/23cm tart tin, leaving a little overhang (the pastry can shrink a little while baking). Add some baking beans and blind bake for 30-35 minutes, until the edges are golden. Remove the baking beans and cook for a further five to 10 minutes, until golden and cooked through. Brush the pastry with egg wash, and cook for two minutes more.
Mix 20ml water with the strawberry jam and brush all over the entire pastry case. Carefully trim the excess pastry.
For the creme patissiere, heat the milk with half the sugar and the vanilla in a medium saucepan, and bring to steaming point (just before it boils). In a large bowl, whisk the remaining sugar, cornflour and egg yolks. Gradually whisk the milk mix into the egg mix until well combined, then pour back into the pan and cook on a medium heat, whisking constantly, for a few minutes, until bubbling and thick.
Blitz the creme patissiere mix in a blender to remove any lumps, then pour into a tray, place clingfilm on the surface to stop it forming a skin, and leave to cool.
Once cool, put the creme patissiere in a large bowl and beat with a wooden spoon to loosen. Carefully fold through the whipped cream until combined.
Pour the creme patissiere into the pastry case and smooth out the top (any leftover creme patissiere can be used with other desserts, or simply eaten with a spoon). Carefully remove the tart from its tin, then arrange the quartered strawberries on top. Finally, mix the apricot jam and lemon juice in a small bowl, and use to glaze the fruit.
