What a lovely weekend! It’s crazy because Sam and I rarely get to spend a weekend together in Bristol without plans to be hospitable, and this weekend, although we were due to go to Cardiff, that was cancelled so we spent some well-deserved ‘us time’. Part of this ‘us time’, consisted of checking out the local markets, stocking up and meat and veg, and spending Sunday afternoon cooking a scrummy roast dinner and drinking wine. Now no roast dinner can be complete without a pudding, and this pudding was pretty special. Trust me, if you’re a fan of a really great summer pud then give this a try; in my opinion you just can’t beat the combination of strawberries, vanilla custard and crisp sweet pastry, nom nom nom! Normally I would try and give you a little more detail about the scrummyness of this dish, but let’s face it; it’s Sunday, I’m very full and I have also drank a fair amount of win 😀
Makes 6 tarts
For the pastry
– 150g butter – softened
– 100g caster sugar
– 1 egg yolks
– 1 egg
– 250g plain flour
For the custard
– 350ml double cream
– 1 vanilla pod, split and seeds scraped out
– 4 egg yolks
– 70g sugar
For the topping
– 12 large strawberries – thinly sliced
– 1.5 tbsp strawberry jam
To make the pastry, cream the butter and sugar until pale.
Slowly add the egg, mixing between each addition.
Fold in the flour and mix to form solid mixture.
Turn out the dough, shape into a rough ball and wrap in cling film.
Chill in the fridge for an hour
Preheat the oven to 180C
Once the pastry has chilled, roll out to about ½cm thickness.
Line 6 4inch tart rings with the pastry, place baking parchment inside the pastry case and fill with baking beans.
Bake blind in the oven for 10 minutes, remove the paper and bake again for a further 3 minute
Reduce the oven temperature to 100C
For the custard, add the cream and the vanilla seeds to a pan and bring to a boil and them remove from the heat.
In a bowl, beat the yolks and sugar together until pale, then add to the cream in batches, whisking continuously.
Return the custard to the pan over a low heat, and stir constantly until the mixture is thick enough to coat the back of a spoon.
Set aside to cool.
When the custard has cooled, pour it into the pastry case and bake for 30 minutes. Remove from the oven and cool in the fridge.
Once the custard in the tart is firm, arrange the strawberries on top.
Warm the jam with 2 tablespoons of water and stir to combine until you have a syrupy consistency.
Cover the strawberries with the syrup to glaze.
Leave to set before carefully removing the tart from the case ring.