Strawberry, elderflower and basil tart
Ingredients
- For the sweet pastry
- 250g plain flour
- 125g cold butter (unsalted)
- 75g icing sugar
- 1 large egg plus 1 yolk
For the elderflower creme patisserie
- 80g egg yolk
- 60g caster sugar
- 15g plain flour
- 10g corn flour
- 200ml milk
- 100ml double cream
- 1 tsp vanilla bean paste
- 25ml elderflower cordial
- Pinch of salt
- 1 leaf gelatine (soaked in water)
- To finish
- 1 punnet of strawberries (finely sliced)
- 25ml elderflower cordial
- 50g apricot jam
- Fresh baby basil leaves
For the pastry
Sieve together the flour and icing sugar
Dice the butter into small cubes and rub together with the flour mix to a fine breadcrumb consistency
Lightly beat the egg, add to the mix and bring together to form the dough (do not overwork the pastry or it will become chewy rather than short)
Wrap in cling film and chill in the fridge for 30 minutes
Dust your work surface with flour and carefully roll out the pastry until 3-4mm thick
Line eight 6cm fluted pastry cases (or one large one) making sure to push the pastry right into the corners of the tins Take a sheet of baking paper, scrunch it up and place on top of the pastry followed by ceramic baking beans (rice or dried chickpeas will also work)
Blind bake the tart cases for about 15 minutes
Remove the beans and bake for a further 10 minutes or until golden brown and crisp
Brush lightly with the remaining egg yolk, as this will seal any small holes in the tart case
For the creme patisserie filling
Whisk together the egg yolk, flours, sugar and cordial
Bring the milk and cream and vanilla to a simmer and pour over the egg mix
Return to the pan and gently cook until the mix begins to thicken - keep tasting as it is essential not to rush the cooking or you will end up with a floury tasting mixture
Once cooked out and thickened, add the gelatine leaf and a pinch of salt
Set the creme patisserie in the cooled tart cases just below the rim
