Strawberry tart


Glorious Strawberry tart

Glorious Strawberry tart

Serves 8-12

Ingredients:

  • 1 pre-rolled pastry
  • 50g plain flour
  • 50g ground almond
  • 500ml whole milk
  • 200g caster
  • 600g strawberries
  • 5 egg yolks
  • 1 vanilla pod – Split and scraped
  • Jelly

Method:DSC05932

Preheat the oven at 180C. Wash and cut the strawberries. Put them in a colander to drain. Place in the fridge.

For the pastry case: Butter a 24cm tart dish and unroll the pastry unto it making sure there is no air pocket left at

Cooked pastry case

Cooked pastry case

the bottom of the dish. Remove the extra on the edges and prick (lots of picks) the bottom of the dish before bake to avoid it bubbling up. If you’ve got baking beans for blind baking, use them. Place the pastry in the oven for up to 30 minutes at 180C depending on how golden you want it.

Once this is ready, remove from oven and allow 30 minutes to 1 hours to cool down completely.

For the filling – Crème Patissiere: Split the milk and put 400ml in a deep pan with the split vanilla pod and seeds. Set aside.

Transferring the cream

Transferring the cream

In a bowl, combine 100ml milk, all the egg yolks, and the sugar. Beat until the sugar is dissolved. Add the ground almond and sieve in the flour. Mix well and set aside.

Place the pan with milk on heat and let the milk simmer until it starts bubbling up. Turn down the heat, remove the vanilla pod and slowly add the content of the bowl containing the mix with eggs, sugar, and almond while continuously whisking the mix. Once the bowl is empty, remove the pan from the hob and continuously whisk until the mixture becomes silky and homogenous with the consistency of a natural yogurt.

Now transfer the contents of the pan into a clean bowl and leave it to cool down.DSC05945 DSC05946

Glorious Strawberry tart

Glorious Strawberry tart

Once both the pastry case and crème patissiere are cold, fill the case with the cream and assemble the strawberries as you wish.

Once that is done, gently brush the strawberries with melted jelly to keep it shinny. And plce in the fridge for 30 minutes to 1hour to allow the jelly to set. Serve. x

Enjoy

Homemade strawberries jam


 

O' yum-my! fresh baguette

O’ yum-my! fresh baguette

For a jar of 400 – 500g jam – Ingredients:

  • 350g fresh strawberries
  • 350g sugar
  • 350ml water
  • 35g fresh ginger

 Method:

Peel, chop and blend the ginger in 50ml of water. Sieve thru a tissue paper towel to remove all the remains of the roots and collate just the pure essence (juice).

Ginger extract

Ginger extract

Do not throw away that waste as it could be dried and used for tea or even as seasoning.

Now remove the green bits off the individual strawberries, cut the berries in half and rinse.

The drops are neat and are not runny

The drops are neat and are not runny

In a deep sauce pan, place the strawberries, sugar, water and ginger essence. Stew at medium heat for 15-20 minutes. Don’t forget to stir from time to time until the mix starts to become slightly sticky on the spatula.

pure sugar bubbling

pure sugar bubbling

I like my jam with bits in it. If is not the case for you, try to mash to strawberries as you stir them.

To make sure that your jam is ready, just make some drops on a clean plate and if the jam drops (like water drops). If the drops stand, that means your jam is ready and that a lot of the water has evaporated.

If the drops are runny during the test, leave the jam on heat and keep stirring until you get the right consistency.

I used some of this jam for a sponge sandwich dessert

I used some of this jam for a sponge sandwich dessert

Once you have mastered the strawberry jam, you can make any type of jam. Don’t be afraid, just go for it. I have spiced mine with a bit of ginger as I love ginger. If you like spiced desserts, try and make your jams with you preferred spice. How about chillies? That could work?!

Suitable for vegans.

Just have fun and do let me know what you think.

Enjoy