SERVES 4 -6
300g sweet flan pastry
(see page 248)
30 g white chocolate,
chopped
lOOm! double cream
(^1) '/2-2 tbsp icing sugar,
to taste
1/2 quantity pastry cream
(see page 249)
350-400g firm but ripe
strawberries, hulled
2 tbsp strawberry jam,
warmed and sieved
Strawberry tart
This fantastic tart looks and tastes amazing, particularly if
you use ripe, seasonal, British strawberries. It makes the
ultimate end to a summer dinner party. You can bake the
pastry case and make the pastry cream filling the day
before, ready to assemble a couple of hours before serving.
Roll out the pastry on a lightly floured surface to a large round, the
thickness of a £1 coin. Use to line a 20cm round shallow tart tin, with
removable base, leaving some excess pastry overhanging the rim.
Leave to rest in the fridge for 30 minutes. Meltthe chocolate in a bowl
set over a pan of hot water, then take off the heat and cool s lightly.
Preheat the oven to 190°ClGas 5. Line the pastry with baking paper
and dried or ceramic baking beans and bake 'blind'for '5-20 minutes
until the sides are set and lightly golden. Remove t he paper and beans
and return to the oven for another 5 minutes. Remove fro m the oven,
and while still warm, cut off the excess pastry to level with the rim of
the tin. Brush the base and sides with the melted chocolate and leave
to cool a nd set.
For the filling, whip the cream and icing sugar together in a large bowl
until just stiff. Fold through the pastry cream. Spoon the filling into
the cooled pastry base and level it with a spatula.
Thinly slice the strawberries and arrange them over the filling in
overlapping concentric circles. Lightly brush with the warm strawberry
jam to glaze. Best served on the same day.
,