Call me a greedy strawberry face,( nom nom nom) but I put my hands up and admit that in one day I have made not one, but two delectable sumptuous sweet treats: a Strawberry and Custard Tart; and a Strawberry Pavlova,but before you get carried away with the name calling, please be aware that this very tart did not pass my lips, it was delivered the very next day to my parents home for the family to share. However, the Strawberry Pavlova was ours to indulge in, your welcome to have a piece, but you better come on over!
The reason I made two lots of sweet delights is that the strawberries in my garden are ripening very quickly with all the sunshine. Every evening I go out and I pick almost another full punnet. As well as enjoying the strawberries au naturale, we've also had them with vanilla ice-cream and Greek yogurt.
It was early in the week that I decided to make a Strawberry and Custard Tart. A recipe that I have not made before. As well as making your own sweet shortcrust pastry, the recipe required making your own custard. Its been a while since I made custard from scratch, but I was happy to do so, the only thing I was left with 6 egg whites, so of course there had to be another sweet treat in the waiting - Strawberry Pavlova but more about that later.
Had I thought about it in advance, I may have taken time with the strawberries and cut them so that they looked like tiny red love hearts. Still I think that custard tart looks impressive studded with ruby red strawberries and fresh pomegranate seeds.
I am sharing this with Jacqueline at Tinned Tomatoes for Junes edition of Boomarked Recipes. I am not giving the recipe for the shortcrust pastry and leave it up to you how you decided to make it to line a 12 inch flan tin; or feel free to use shop-bought, just pre-bake the pastry case and allow to cool. Then start making the Strawberry and Custard filling as instructed below.
Ruby Red Strawberry and Custard Tart Filling
Serves 8 - 10
150g caster sugar
6 egg yolks (don't throw the egg whites away, I've got a recipe to use them up)
6 tablespoons cornflour
Around 600- 800g fresh strawberries, washed and cut in half
Optional: Handful of pomegranate seeds
Whisk the sugar, egg yolks and cornflour together in a heavy based saucepan, until the mixture leaves a ribbon trail (a chef term). Bring the milk to the boil, then remove from the heat and pour gradually into the egg mixture, whisking all the time. Return to low heat, remembering to whisk all the time until it thickens. Turn of the heat and allow to cool for a few minutes, now and again give it a whisk to stop a skin from forming on the surface.
When cool, pour and spread carefully over the pastry base with a spatula. Then gently place the strawberries over the top, sprinkle the optional pomegranate seeds.
Allow to chill in the fridge overnight, before slicing and sharing the next day.
Recipe is slightly adapted from Nadine Abensur Secrets From A Vegetarian Kitchen.