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| Preparation Make the pastry base by mixing the ingredients together, let the dough rest in the fridge for 1 hour then roll it out on a sheet of greaseproof paper. Line the ovenproof tart tin with the pastry dough. Cover the base of the pastry with a circular piece of paper and dried vegetables (lentils or beans). Cook the pastry dough in a preheated oven at 150°C for 15 minutes then remove the dried vegetables and paper and let the pastry cook for further 5 minutes. Take the pastry out of the tin and leave to cool. Meanwhile, mix the eggs, sugars and flour. Add hot milk to thin the mixture and cook over a gentle heat stirring continuously for 5 minutes. Allow the mixture to cool and then pour into the pastry case. Decorate with strawberries cut in two. Just before serving sprinkle with icing sugar. |
Strawberry Tart
