Dessert

Strawberries and cream tart with almond crust

Indulge in this sweet and creamy strawberries and cream tart with a deliciously nutty almond crust! The perfect treat for your next brunch or morning tea!
12
10M
40M
50M

Ingredients

Strawberry curd

Method

1.Preheat oven to moderate, 180C. Lightly grease an 12x34cm rectangular flan pan with removeable base.
2.Make curd: In a food processor, process strawberries with lemon juice to a puree. Transfer to a heatproof bowl and whisk in butter, egg yolks, sugar and vanilla. Stir constantly over a saucepan of gently simmering water, 12-15 minutes, until thickened and coats the back of a wooden spoon. Chill 2 hours.
3.Meanwhile, in a food processor, pulse flour, meal and icing sugar until combined. Add butter and process until fine crumbs form. Add egg yolk and pulse to from a dough. Shape into a disc, wrap in plastic wrap and chill 1 hour.
4.Roll out pastry between 2 sheets of baking paper until 4mm thick. Ease into pan, trimming edges. Chill 30 minutes. Bake blind 15 minutes. Remove filling. Bake a further 10 minutes.
5.Spread curd into pastry base. In a bowl, lightly whisk cream and extra sugar together. Dollop cream over top and decorate with extra strawberries.

It is important not to over-heat custard as it will curdle. cooking it over gently simmering water allows it to cook using indirect heat.

Note

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