Ingredients for Dough
Ingredients for Custard
Whisk the butter until creamy
Add the sugar, salt, vanilla and eggs and mix until combined.
Add the flour in three additions whisking between each one. Mix until it forms a soft, moist dough.
Gather the dough into a ball
Divide it into four pieces.
Press the dough into discs and wrap each one in plastic
Place the discs in the fridge and allow them to rest for 4 hours, before rolling and baking
Press the dough into each tart mould using your thumbs. Ensure you press more around the bottom rims where dough tends to gather.
Place them back in the fridge for a further 15 minutes, while they are chilling preheat the oven to 180 degrees Celsius.
Fill the mould with foil and dried beans or rice to weigh down the tart while it is baking. Bake the crust for 20 minutes or until golden.
Transfer onto a wire rack to cool
Vanilla Custard: Whisk together egg yolks, 1/4 of the milk, sugar and vanilla. When combined, whisk in the corn flour
Bring the remaining milk to a scald (just below the boiling point)
Pour the hot milk into the egg mixture, whisking constantly.
Once incorporated, pour everything back into the sauce pan
Whisk the mixture over medium heat until it thickens and firms up. Then remove from heat and whisk in the butter
Pour the hot custard into a bowl and plunge into a larger bowl filled with icy water, giving it a whisk occasionally. When it reaches room temperature put it in the fridge until ready to use.
Cut the strawberries into quarters
Using a piping bag fill the tarts with the custard.
Decorate the tarts with the strawberries
Voila, you now have 4 delicious Strawberry Tarts! Enjoy!
Make sure you use oven gloves when getting things out of the oven
Ensure the handle of the saucepan is turned in
- 285.0g Unsalted Butter
- 1/2c Icing Sugar
- 1/2tsp Salt
- 1/2tsp Vanilla Extract
- 2.0 Eggs
- 1/2c Plain Flour
- 1.0c Milk
- 2.0 Egg Yolks
- 1/4c Caster Sugar
- 1/8tsp Vanilla Extract
- 2.0Tbsp Corn Flour
- 1/2tsp Unsalted Butter
- 2.0bnch Strawberries