Guest Recipe: Harleigh’s South African Summer Strawberry Tart
There are many great things about the British Summertime, but possibly the greatest is fresh ripe homegrown strawberries. Fill a bowl and drown them in cream!
The difference in the time of seasons makes December the perfect time for the best strawberries in South Africa, and what better to make with them than these Strawberry Tartlets.
For the Pastry you will need:
125g Plain (all purpose) flour
2tbsp Icing sugar
70g Butter, softened slightly, cut into small pieces
1 Egg yolk
1-2 tbsp Water
For the Filling you will need:
1 Vanilla pod, split
2 Egg yolks
40g Caster sugar
1 tbsp Plain flour
1 tbsp Cornflour
125ml Double cream, lightly whipped
350g Strawberries, hulled (Enough to decorate, I didn’t even use 250g of strawberries.)
4 tbsp Redcurrant jelly, melted
You will also need 4 x 9-cm / 3&1/2-inch tartlet tins and baking molds.
To make the pastry, sift the flour and icing sugar into a bowl. Add the butter and egg yolk and mix with your fingertips, adding a little water, if necessary, to form a soft dough. Cover and chill in the refrigerator for 15 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6. Roll the pastry out on a lightly floured surface and use to line 4 x 9-cm / 3&1/2-inch tartlet tins. Prick the bases with a fork, line with baking paper and fill with baking beans. Bake blind in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes, or until golden brown. Leave to cool.
To make the filling, place the vanilla pod in a saucepan with the milk and leave on a low heat to infuse, without boiling for 10 minutes. Place the egg yolks, sugar, flour and cornflour in a large bowl and whisk together until smooth. Strain the milk into the bowl and whisk until smooth.
Pour the mixture back into the pan and stir over a medium heat until boiling, then cook, stirring constantly, for about 2 minutes, or until thickened and smooth. Remove from the heat and fold in the whipped cream. Spoon the mixture into the pastry cases.
When the filling has set slightly, top with strawberries (sliced if large) then spoon over a little melted redcurrant jelly to glaze.
They were absolutely perfect! I accidentally ate two 🙂
This recipe was first featured on www.thesmallslice.com. The Small Slice is a food blog run by hungry food lover Harleigh in London, England. Harleigh has been writing The Small Slice for almost three years mainly producing posts on recipes from her favourite books and bloggers, as well as restaurant reviews around London and beyond.
Thanks to Harleigh for featuring in today’s Guest Recipe Feature 🙂
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And As Always…..