- 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
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
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.
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.
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