Ingredient and Portion
Strawberry Custard Tart
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Sweet Pastry
110g unsalted butter
70g sugar
20g ground almond
Pinch of salt
50g egg
230g flour
Custard
60g castor sugar
80g eggs
120g unsalted butter
1tsp Vanilla Extract
110g unsalted butter
70g sugar
20g ground almond
Pinch of salt
50g egg
230g flour
Custard
60g castor sugar
80g eggs
120g unsalted butter
1tsp Vanilla Extract
Seasoning
Sweet Pastry
Mix butter and sugar until creamy
Sift flour and combine with almond and salt and incorporate into butter
Add egg and continue to mix until all the ingredients are incorporated thoroughly
Store in tightly wrapped cling wrap in the fridge until ready to be used
Custard
Using a double boiler combine eggs, sugar and vanilla extract
Mix until contents thicken, once thicken take off heat
While mixture is slightly warm gradually mix in soften butter
Place in fridge to cool
Mix butter and sugar until creamy
Sift flour and combine with almond and salt and incorporate into butter
Add egg and continue to mix until all the ingredients are incorporated thoroughly
Store in tightly wrapped cling wrap in the fridge until ready to be used
Custard
Using a double boiler combine eggs, sugar and vanilla extract
Mix until contents thicken, once thicken take off heat
While mixture is slightly warm gradually mix in soften butter
Place in fridge to cool
Method
Preheat oven to 160 degrees Celsius
Bring sweet pastry to room temperature and roll to approximately 6mm thick
Using a pastry cutter, cut pastry and place into pastry tins and refrigerate
Blind bake pastry for 10-12 minutes until pastry is slightly brown
Remove from oven and cool, then remove from molds
Pipe / spoon custard into pastry cups
Fan strawberry and rest on top of custard tart
Place in refrigerator
Served Chilled
Bring sweet pastry to room temperature and roll to approximately 6mm thick
Using a pastry cutter, cut pastry and place into pastry tins and refrigerate
Blind bake pastry for 10-12 minutes until pastry is slightly brown
Remove from oven and cool, then remove from molds
Pipe / spoon custard into pastry cups
Fan strawberry and rest on top of custard tart
Place in refrigerator
Served Chilled
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