Strawberry Tart

1 quantity Shortcrust pastry

1 cup pastry cream

250g berries

1/4 cup jam, warmed

Line 18cm loose bottomed flan tim with pastry and bake cling at 200* for 20 minutes.  Remove weights and foil and allow to cool.

Spread pastry cram over pastry case. Arrange berries over cream. Glaze tart with melted jelly. Eat within an hour

Pastry cream (cream patisserie)

2 cups of milk

1 vanilla bean, split

6 egg yolks

3/4 cup castor sugar

50g cornflour

Scald milk with vanilla bear. In bowl beat egg yolks with sugar and cornflour until thick. Pour in milk and whisk until smooth. Return mixture to rinsed our saucepan and stir continuously over a moderate hear until pastry cream has thickened, is smooth and has come to boil. Beat vigorous,y for 1minute. Poor through course strainer over bowl. Wash and dry vanilla bean for another use. Press plastic film over pastry cream to prevent skin forming. Use when cold.  Can add 1/4 or 1/3 volume of unsweetened firmly whipped cream to lighten

Shortcrust Pastry

180g unsalted butter

240g plain flour

Pinch salt

1/4 cup water

Remove butter from fridge for 30min before making pastry.  Sift flour and salt onto bench. Chop butter into smallish pieces and toss lightly in flour. Lightly rub to combine party. Makes well in centre and pour in water. Using pastry scraper work water into flour until you have a rough heap of buttery lumps of dough. Using the heal of your hand, quickly smear pastry away from you across the workbench.  It will combine lightly.  Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic and refrigerate for 20min. When required, roll out dusting generously with flour.

Note: often faster to grate butter than chop

Stephanie Alexander’s Cooks Companion