Create and Cook 2010: Strawberry Tart with Vanilla Crème - Serves 2
80g plain flour
40g Bursledon Mill wholemeal flour
25g caster sugar
1 medium egg yolk
Ingredients (Vanilla Crème):
2 medium eggs
1 tsp vanilla extract
50g caster sugar
1 dsp plain flour
1 dsp cornflour
Sprig of mint
200g Hampshire strawberries, sliced
First make the pastry by sieving the flour into a bowl and rubbing in the butter. Stir in the sugar. Add the egg yolk and mix to form a dough. Cover with cling film and refrigerate for 15 minutes.
Roll out the pastry on a floured work surface and line 2 x 10 cm deep flan tins with the pastry. Line the inside with greaseproof paper and baking beans and cook for 15 minutes. Remove from the oven take out the paper and baking beans and leave to cool.
To make the vanilla crème, whisk the eggs, vanilla extract and sugar together in a bowl until pale and creamy. Whisk in the flour and cornflour. Bring the milk to the boil in a saucepan and pour over the egg and flour mixture, whisking all the time. Return to the saucepan and cook over a low heat, stirring continuously. Once it has thickened remove from the heat, cover with cling film and leave to cool.
Layer sliced strawberries in base of flan case, then spoon in a layer of vanilla crème. Finish with a layer of strawberries and a sprig of mint. Serve with a strawberry coulis.