Strawberry Tart

INGREDIENTS

• 220g unsalted butter, chilled & cubed
• 80g icing sugar
• 2 eggs, lightly whisked
• 440 all purpose plain flour
• 1 tsp vanilla extract

FOR FILLING

• 350ml milk
• 1 vanilla pod
• 4 large free range egg yolks
• 1/2 cup caster sugar
• 3 tbsp plain flour
• 1/2 lemon (zested)
• 2 punnets strawberries (sliced in half)
• 1 packet of strawberry jelly
• 1 tbsp pistachio nuts (roughly chopped) to serve

METHOD

1. For the pastry, rub together the chilled butter cubes, flour and caster sugar until it resembles a crumble mixture.
2. Add the lightly whisked egg and vanilla extract and mix it through. Using your hands bring the pastry together into a ball and gently flatten it, be careful not to overwork the pastry.
3. Cover with cling wrap and place in the fridge to rest for at least 30 minutes. The pastry can also be pre-made the day beforehand.
4. Preheat the oven to 180°C, and lightly grease a round 25cm diameter tart tin with a removable base.
5. Take the pastry out of the fridge. Roll out the pastry to 4mm thick between two sheets of baking paper. Lay the pastry over the pie tin gently pressing into the sides, trim off any excess. Prick the pie base with a fork a few times.
6. Line the pie crust with a piece of baking paper, fill with baking beads (dried beans or rice work well). Blind bake in the oven for 20-25 minutes until the pastry is lightly golden. Remove from the oven and place on a wire cooling rack to cool down completely.
7. To prepare the filling, add the milk to a medium saucepan. Remove the vanilla seeds by scrapping the pod with a butter knife. Add to the milk along with the leftover pod. Place the saucepan on medium - high heat and allow the milk to come up to a simmer. Remove from the heat and set aside to cool down slightly.
8. Add the egg yolks and caster sugar to the KitchenAid stand mixer with the whisk attached. Whisk until thick and creamy. Add the lemon zest and whisk through.
9. Pour in the warm milk mixture and whisk further until combined. Transfer the mixture back into the saucepan (no need to wash) and place back on medium heat. Continually whisk with a hand whisker to prevent lumps forming while the mixture thickens. Once it is a thick custard consistency remove from the heat and transfer to a bowl, cover with plastic film and set aside to cool. Once it has cooled down place it in the fridge to completely chill.
10. To fill the tart, slice the strawberries in half and rinse.
11. Fill the tart crust with the custard and even it out using a spatula.
12. Place the strawberries halves arranged in a spiral over the top.
13. Make the jelly as per the packets instructions. Using a pastry brush, brush a little of the jelly over the top to coat the strawberries. Discard the leftover jelly. Place the tart in the fridge to set before serving, and sprinkle chopped pistachio nuts over your tart when ready to serve.