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This Strawberry Tart Is Perfection Exemplified

 There is nothing more enticing than a freshly cooked tart. Not only are they absolutely delicious, but they are relatively easy to make as well (if you have the time). It is safe to say that this strawberry tart is the perfect ending to any meal.  

Strawberry Tart (Serves 6) 

Shortbread Pastry 
• 125g of butter
• 60g of icing sugar
• 125g of plain flour, plus more for dusting
• 75g of ground almonds
• 2g of baking powder
• 1 pinch of salt
• 1 egg yolk
• 3 sprigs of lemon thyme, leaves picked

Crème patissière
​• 200ml of milk
• 40g of sugar
• 2 egg yolks
• 14g of cornflour
• 1 vanilla pod, cut and deseeded

Marinated Strawberries 
• 18 strawberries, roughly quartered
• 30ml of rosé wine
• 1 tsp caster sugar
• 1 tbsp of clear honey


1. To begin the strawberry tart, mix the sugar and butter together to form a smooth paste. Add flour, ground almonds, salt and baking powder. Rub the mixture between your fingertips to form a sand-like texture.
2. Add the egg yolk and the chopped thyme and continue to work the mixture until it comes together to form a dough. When the dough is ready, wrap it in cling film and leave it in the fridge for 2 hours.
3. Once the dough has rested for 2 hours, preheat the oven to 160 degrees Celsius. Lightly dust a suitable workspace with flour and roll the dough to 1/2 cm thickness. Place the dough into a shallow spring form tin, and use the excess dough to build a 1cm side for the tart.
4. Bake for 10-15 minutes until lightly golden. Once cooked, leave the pastry to cool in the tin.
5. For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil.

6. Meanwhile, mix the sugar and egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and whisk some more.
7. Once the milk has reached a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and eggs in the bowl, then return to the pan and continue to whisk on a low heat, until a steady boil has been reached again. After boiling, continue to cook for 3 minutes.
8. Reserve the crème patissière in the fridge, making sure it is covered tightly with plastic wrap. Once chilled, place in a bowl and whisk until smooth. Leave in the fridge until ready to serve.
9. For the marinated strawberries, place the chopped strawberries into a bowl. Add the caster sugar, wine and honey. Mix until glazed.
10. Before serving, spread a 1cm layer of crème patissière across the cooked tart and cover with marinated strawberries. Once covered, drizzle the remaining marinade across the tart to glaze.

Source: greatbritishchefs

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