Wimbledon is here and that means tennis, of course, but for the more gastronomically inclined it also means something more important – strawberries and cream.
Whether you’re watching the championships or just having a picnic in the park, our strawberry custard tart is an alternative take on the traditional game-time snack. It’s an easy-to-make treat that is perfect served up with a cool glass of champagne courtesy of Veuve Clicquot.
Discover the sweet summer recipe below or, for those chefs who like a challenge, try this other strawberry cake recipe from celebrated pastry chef Cédric Grolet.
Strawberry custard tart
Ingredients (serves 8)
200g plain flour
2 tbs icing sugar
1/4 tbs salt
100g cold, unsalted butter, cubed
2 eggs
1/2 vanilla pod
2 egg yolks
90g sugar
2 tbs cornflour
250ml whole milk
120ml double cream
2 punnets of strawberries
3 tbs redcurrant jelly
Method
- Put the flour, sugar, salt and butter into a processor and pulse until the mixture resembles fine breadcrumbs.
- Beat 1 egg with 11 tbs cold water and add to the moving processor until the dough forms. Wrap in cling film and chill for 30 mins.
- Preheat the oven to 180°C.
- Roll the dough to fit round, 28cm loose-bottomed tart tin. Press the dough into and up the sides of the tin.
- Prick the base and chill for 10 mins. Line with baking parchment and fill with baking beans.
- Bake for 8 mins, remove the beans and parchment, and bake for a further 8 mins. Allow to cool.
- For the custard, scrape the seeds from the vanilla pod and place in a bowl. Add the other egg, yolks, sugar and cornflour, and whisk well.
- Put the milk and cream on a medium heat and bring to a simmer. Pour onto the egg mixture, whisking as you do, then pour it all back into the pan.
- Heat the mixture gently, stirring with a wooden spoon until it starts to thicken. Cook for another minute.
- Place a disc of baking parchment on the surface of the custard and allow to cool completely.
- Spoon the custard evenly into the tart shell and smooth out the top. Slice the strawberries and arrange them on top of the custard.
- Put the redcurrant jelly into a pan with 1 tbs of water, heat gently, stirring until the jelly melts. Cool a little, then brush over the surface of the tart.
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