About this recipe:A pastry case, a good custard, some beautiful strawberries ... and voila! A delicious tart, easy and quick to do. And if you want to save even more time, use a shop-bought pastry case and custard powder!
For the pastry
300g plain flour
80g caster sugar
1 pinch salt
1 egg yolk
150 to 200ml cold water
For the filling
1/2 litre milk
1/2 vanilla pod, halved lengthways
130g caster sugar
4 tablespoons plain flour
1 punnet strawberries, hulled and halved
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Preheat oven to 180 C / Gas 4. Grease a 23cm ceramic or metal tart tin.
Combine flour, sugar, salt and butter. Rub in butter until mixture resembles fine breadcrumbs. Add egg yolk and a little bit of water at a time, and knead just until dough is smooth and forms a ball. Roll out and press into prepared tin.
Prick with a fork and then cover with baking parchment and dried beans (so that no bubbles form and collapse while baking). Bake in preheated oven for about 20 minutes.
While the pastry is baking, bring the milk and vanilla pod to the boil in a saucepan over medium heat. Beat together the sugar and eggs until mixture is creamy and a very pale yellow colour; stir in flour.
Remove the vanilla pod from the milk. Gradually mix the hot milk into the egg mixture, then pour everything back into the saucepan and cook over very low heat until custard is thick.
Stir constantly while custard is thickening, otherwise the cream will stick to the bottom of the pan and lumps might form.
Pour custard into prepared pastry case.
Arrange strawberries nicely on the custard. Cover and refrigerate for at least 30 minutes, or longer if possible. Serve chilled.