Serves: 12, Calories: 257

Ingredients

Pastry:

• 200g plain flour.  684
• 110g cold butter.  826
• 1 round tbsp (30g) icing sugar.  120
• 1 egg yolk.  60
• 1-2 tbsp cold water.  = 1690

Crème Pâtissière:

• 350ml whole milk.  228
• 4 large egg yolks.  240
• 100g caster sugar.  400
• 15g plain flour.  51
• 15g cornflour.  54
• 1 tsp vanilla essence (or ½ tsp extract).  17  = 990

Topping:

• 600g strawberries.  198
• 2 tbsp caster sugar to macerate
• 3 round tbsp apricot/strawberry jam.  200

Method

1. Crème Pâtissière: In medium saucepan; Almost boil milk, cool for 2 mins.
2. In large Pyrex bowl; Hand whisk yolks and sugar until thick and pale.
3. Add flours to yolks. Whisk until smooth.
4. Gradually whisk in hot milk.
5. Return mixture to pan and whisk over medium heat until thick.
6. Whisk vigorously. Turn heat to low. Simmer. Whisk continuously for 2-3 mins, until very thick.
7. Remove from heat. Whisk in vanilla. Transfer to large Pyrex bowl. Cool with clingfilm touching surface for 1 hour.
8. Preheat oven to 180°C Fan/Gas Mark 6.
9. Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolk and water, cut in with knife. Ball together. Divide into 4.
10. Flatten and wrap in plastic, chill for 30 mins minimum.
11. Roll pastry to 3mm thick (green guide bands).
12. Line x4, 4.¾" fluted silver tart tins. Trim. Prick bases with fork.
13. Bake cases for 18 mins. Remove. Cool.
14. Spread cool crème pâtissière into cases.
15. Topping: In medium Pyrex bowl; Hull and quarter strawberries. Toss in sugar and leave for 1 hour to draw out juices. Strain. Arrange on top of crème pâtissière.
16. In tiny saucepan; Gently heat jam with 1 tbsp water. Stir.
17. Remove. Strain. Cool. Brush over fruit.
18. Best compiled and eaten fresh. Refrigerate for 2 days.

Calories = 3870

• 3078 / 4 = 770 (individual tarts)
• 3078 / 10 = 308 (10" tart)
• 3078 / 12 = 257 (10" tart)

Tip: Build a wall of Crème Pâtissière against the pastry to stop the fruit touching it and making it soggy.

Alternatively: Use pastry quantities above and creme pâtissière quantities below for one 10" tart. Blind bake with foil for 18 mins. Remove foil and bake for 9 mins more.

• 525ml whole milk.
• 6 large egg yolks.
• 150g caster sugar.
• 23g plain flour.
• 23g cornflour.
• 1.½ tsp vanilla essence (or ¾ tsp extract)

Alternative Fruits: Port poached pears. Tinned peaches. Lightly stewed apples. Stewed rhubarb. Stewed gooseberries. Stewed blackberries. Stewed cherries.