Even though it is officially spring, where we live it still feels like winter. So as the snow was flying (depressing) Marissa and I went about making this sunny colourful tart. Yes I know strawberries are not really in season here but I wanted a little taste of summer.
You will need:
200g soft butter
100g icing sugar
salt, a pinch
1 tsp vanilla
zest of lemon
2 eggs, beaten
Beat the butter and sugar along with the salt until you obtain a lovely creamy consistency. This should take about 5 minutes or so.
Add the vanilla and lemon zest and mix to combine. To this add the flour and mix to form a nice light dough. Transfer to some cling film and put in the fridge overnight or if you need it sooner put in the freezer for a couple of hours.
Now it is time for the pastry cream or the creme patissiere
This is what you will need:
1 tsp vanilla
4 egg yolks
2-3 tbs cornstarch
Bring the milk to a boil. In a bowl add the egg yolks with the sugar and cornstarch and mix to form a thick paste. Carefully add half of the milk whisking all the time. Pour this egg mixture back into the milk in the saucepan. With the heat on low, stir until everything thickens and just begins to boil. Cover with clingfilm and let cool while you blindbake your pastry. This should be done in a preheated oven at 350F /180C for 15 minutes. Remove the baking beans and bake for a further 10 minutes. Allow to cool.
Add the cooled pastry cream and top with strawberries and pistachios.
If you’re interested be sure to check out our video on how to make this!