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1 hr 15 min.
ready in 3 h. 10 min.
- For the pastry case
- 1 ¾ cups all-purpose flour
- ¼ cup sugar
- ½ tsp lemon zest
- 1 egg
- ⅔ cup butter (flaked)
- butter (for the dish)
- dried Beans (for blind baking)
- For the filling
- 0.333 cup Corn starch
- 1 Vanilla bean (halved lengthways, seeds scraped out)
- 2 cups milk
- 3 Tbsps sugar
- 1 Tbsp powdered sugar
- ¼ cup softened butter
- 3.333 cups Strawberries (cut into smaller pieces if desired)
- 1 packet red tart glaze (for 250 ml liquid)
- 1 cup red Fruit juice (e. g. redcurrant)
For the pastry case, mix the flour with the sugar, a pinch of salt and the lemon zest. Form into a mound on a work surface and make a well in the centre. Break the egg into the well and dot the butter around the edge. Quickly work the ingredients together by hand to form a smooth dough. Shape into a ball, wrap in cling film and chill in the refrigerator for around 30 minutes.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
Butter a tart dish and line it with the pastry, forming an edge. Crimp the edge if desired. Line the base with grease-proof paper, weigh it down with dried beans and blind bake for around 25 minutes.
Remove from the oven, take out the paper and beans, release from the tin and cool completely on a wire rack.
Meanwhile, mix the cornflour and vanilla seeds with 3 tbsp milk. Put the rest of the milk in a pan with the sugar and bring to the boil, then tip in the vanilla mixture and thicken, stirring. Pour into a bowl, dust with icing sugar and leave to cool.
Beat the butter until creamy then add the vanilla pudding and stir well. Spread the mixture over the tart base and top with a tightly packed layer of berries.
Mix together the tart glaze and the fruit juice, heat in a pan and pour over the fruit. Chill in the refrigerator for around 1 hour and then serve.