- Sweetpaste
- 500g plain flour
- 200g sugar
- 300g butter
- 4g Malden sea salt
- 2 eggs
- Strawberry custard
- 100g lemon juice
- 400g strawberry purée (fresh strawberry’s reduced by half)
- 500g double cream
- 660g sugar
- 18 eggs
- 100g yolks
Recipe for strawberry custard tart by Hannah Catley
Hannah Catley
13th December 2018
Recipe for strawberry custard tart by Hannah Catley
Recipe for strawberry custard tart by Hannah Catley, head pastry chef at Chiltern Firehouse
Ingredients
Method
Beat sugar and butter together, gradually add eggs followed by dry ingredients, allow to rest for 1 hour, line tart, rest for 30 mins minimum and blind bake for 45 mins 170*c fan 2 until a golden brown colour.
Bring cream to the boil, pour over all other ingredients combined giving it a good mix until combined, pass through a chinois, fill pre baked tart case and bake for 1 hour approx at 105*c no fan, chill and then garnish when completely set.
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