Real Island Strawberry Tart Recipe
July Recipe from The Real Island Food Company
Indulge in the true taste of summer with this stunning strawberry tart. It’s also fine to use a ready made pastry case, or individual tartlets, after all, we’re not all Nigella or Jamie!
For the pastry: 75g Coppid Hall farmhouse butter, slightly softened
3 large Free Range Island laid Brownrigg Poultry egg yolks
75g golden caster sugar
150g Stoneground Flour Company plain flour
Custard: 500ml Buttercup semi-skimmed milk
1 vanilla pod, split lengthways
6 large Free Range Island Brownrigg Poultry egg yolks
75g golden caster sugar
3 tbsp Stoneground Flour Company plain flour
1 tbsp cornflour
Finely grated zest of 1 unwaxed lemon
Topping: 600-800g local strawberries, washed, drained and hulled
4 tbsp Redcurrant Jelly
Flaked almonds (optional)
1. Pastry: blend the flour, sugar and butter by hand, or food processor until it resembles fine breadcrumbs. Bind with the egg yolks to form a dough. Knead gently for a minute or so, and then wrap in clingfilm and chill in the fridge for 30 minutes.
2. Preheat oven to 190°C,/ gas mark 5. Lightly grease a 20cm round, 3½cm-deep loose-bottomed cake tin or flan ring.
3. Custard: Put the milk in a heavy based saucepan and warm through with the vanilla pod. Turn off the heat just before boiling point and leave for 10mins, for the vanilla to infuse. Whisk the eggs and sugar together until pale and creamy and then add the flour, cornflour and lemon zest. Whisk again until smooth. Take the vanilla pod out of the milk and discard. Then add the milk slowly to the bowl of egg mixture, through a fine sieve and whisking all the time to avoid lumps! Return your custard mixture to the pan and cook for 2 mins, stirring occasionally. Allow to cool.
4. Pastry case: On a lightly floured surface roll out the pastry and line your case. Prick the base and bake blind, with baking beans for 15-20mins. Remove the beans and cook for a further 5mins.
5. To serve: spoon the custard into the pastry case and top with strawberries. Warm the redcurrant jelly and brush over the strawberries. Decorate with a sprinkling of flaked almonds (optional). Serve as soon as possible and at room temperature.
All of these ingredients can be bought from The Real Island Food Company http://www.realislandfood.co.uk/