Luscious French Strawberry Tarts!
French Strawberry tart!
And then perhaps, you pondered for a moment and thought “If only I knew how to make them? No, There is definitely no way in the world I could ever make that!?” Well I’m here to tell you today that it IS possible!
I have to admit I have a very large soft spot when it comes to pastries, especially Strawberry tarts. They just look so enticing! So I decided to attempt to make them myself. Oh My! Never before, have I ever felt such a sense of accomplishment after cooking something! You almost feel like you have been transported to France, and are head chef of a ritzy patisserie/café. I’d bake the world these Strawberry tarts if I could! They’re so delicious and they look so beautiful! No one should live life without eating one! So make not one, but MANY today!
French Strawberry Tarts
Ingredients:
For pastry: 1 cup plain flour, 60g chilled butter chopped, ¼ up caster sugar, ½ tsp vanilla essence, 1 egg yolk, 2 tbsp water,
For filling: 3 egg yolks, 3 tbsp caster sugar, 2 tbsp cornflour, 1 cup milk, 1 tsp vanilla essence, 1 punnet strawberries, 2 tbsp baby fruit salad gel
Steps: To make the pastry: place the flour and butter into a large bowl and rub together using fingertips until it resembles fine breadcrumbs. Add the sugar and stir in using a wooden spoon. Then add the essence and egg yolk and water and knead together to form a dough, adding more water if necessary. Place the dough back into the bowl, cover with plastic wrap and refrigerate for 20 minutes.
Roll out the dough between two sheets of baking paper to a thickness of 5mm. Spray 8cm tart dishes (with removable bases) with olive oil or grease with butter then line with the pastry, and trim the edges. Line each pastry with baking paper and spread a layer of baking beans or rice and blind bake for 15 minutes. Remove the beans/rice and bake for a further 5 minutes or until the pastry is lightly golden. Leave to cool. Once cooled, push the base of the tart dish up to take the pastry case out of the tart dish.
To make the filling: Place the egg yolks, sugar and cornflour in a large bowl and whisk using electric beater until pale. Heat the milk in a small pan until almost boiling, then remove fro heat and add milk gradually to the egg mixture, beating constantly. Strain the mixture into a small pan. Stir constantly over medium heat for 5-10 minutes or until the custard boils and thickens. Remove from heat, stir in essence. Place plastic wrap over the custard surface and set aside to cool.
Tip! Make sure you put the plastic wrap on the surface of the custard as this prevents a skin from forming as the custard cools.
Cut strawberries in half lengthways. Spread the custard into the cool pastry case and arrange the strawberries over the custard. Heat the fruit salad gel by placing the jar in a pan of boiling water until it becomes a liquid. Brush gel over the strawberries to glaze.
Makes 8
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how could you!?
wait. are you saying french women are luscious then? haha