Macerated strawberry custard tart
SERVES 8 | PREP 40 MINS PLUS CHILLING AND MACERATING | COOK 35 MINS | MORE EFFORT
750g strawberries, hulled and halved
50g icing sugar
drop of orange blossom extract (optional)
PASTRY
200g plain flour, plus extra for dusting
100g butter, cold
60g icing sugar
1 egg
CRÈME PÂTISSIÈRE
500ml whole milk
2 tsp vanilla bean paste
175g caster sugar
6 egg yolks
60g cornflour
50g butter
Inspired by those mini tarts filled with crème pâtissière and topped with glistening fruit, this giant version makes the most of in-season strawberries. Macerating gives them a wonderful syrup coating. This recipe works well with any in-season fruit.
To make the pastry, put the flour, butter and sugar into a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse again until the mixture comes together. Add 1-2 tbsp
