Boy do I love a good custard tart. One of my closest friends is big in custard tarts (well, he’s FD for a major manufacturer!) and I can never quite believe it when he tells me how many they make each day. I saw a version of this the other day with rhubarb but thought I’d have a go with strawberries as they’re current in season.
For a 9 inch tart, you will need:
- A roll of shortcrust pastry, taken out the fridge an hour before use
- 300ml double cream
- 200ml milk
- 1 teaspoon vanilla extract
- A strip of lemon zest (around 4x1cm)
- Half teaspoon ground nutmeg
- 8 egg yolks
- 100g golden caster sugar
- 1 packet Green’s Red Quick Jel
- Small punnet fresh strawberries
Preheat the oven to 180 degrees. Grease a loose-bottomed 9 inch tart tin.
Roll out the pastry so it’s big enough for the tin. Line the tin with the pastry and trim off any excess. Cut a circle of baking paper for the base of the pastry and pour in baking beads.
Blind bake the pastry for 13 minutes, then remove the beans and paper, and bake for a further 10 minutes. Leave to one side while you make the filling, turning down the oven to 120 degrees.
Whisk the egg yolks and sugar so they go pale.
In a saucepan, put the milk, cream, lemon and nutmeg, and slowly bring to the boil. Remove the lemon and slowly pour into the egg mixture, whisking all the time.
Let this settle for a couple of minutes and spoon the froth off the top.
Pour this into the pastry case until it’s just below the top of the sides. Bake for around 40 minutes until the centre is springy but still has a bit of wobble. Leave to cool on a wire rack.
Once ready for topping, slice the strawberries into thin slices. Discard the edges and place the slices around the top of the tart so they cover it well. You may not need all the strawberries.
Make the Quick Jel as per the instructions and pour over the strawberries.
Place the tart in the fridge to set and firm up, you can then serve half an hour later. Keep in the fridge until it’s all gone!