Ingredients
Shortbread pastry
125g of butter
60g of icing sugar
1 egg yolk
125g of plain flour, plus more for dusting
75g of ground almonds
2g of baking powder
1 pinch of salt
3 sprigs of lemon thyme, leaves picked
Crème patissière
200ml of milk
40g of sugar
2 egg yolks
14g of cornflour
1 vanilla pod, cut and deseeded
Marinated strawberries
18 strawberries, roughly quartered
30ml of rosé wine
1 tsp of caster sugar
1 tbsp of clear honey
Equipment
22cm spring form cake tin
1.To begin the strawberry tart, mix the butter and sugar for the shortbread recipe to form a smooth paste.
Add flour, ground almonds, salt and baking powder.
Rub the mixture using your fingertips to form a sand-like texture
2.Add the egg yolk and the chopped thyme and continue to work the mix until it comes together to form a dough.
When your dough is ready, wrap it in cling film and leave in the fridge to rest for 2 hours
3.Once the dough has rested, preheat an oven to 160ºC/gas mark 3.
Lightly dust a suitable workspace with flour and roll the dough to 1/2cm thickness, place into shallow 22cm spring form tin.
Use the excess dough to build a 1cm side for the tart
4.Bake for 13 minutes until lightly golden. Once cooked leave the pastry to cool in the tin
5.For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil
6.Meanwhile, mix the sugar and the egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and continue to whisk
7.Once the milk has come to a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and the eggs in the bowl then return the mixture to the pan and continue to whisk on a low heat, returning to a steady boil. Continue to cook for 3 minutes after boiling
8.Reserve the crème patissière in the fridge on a clean tray and cover it tightly with cling film. Once chilled, place it in a bowl and gently whisk until smooth. Transfer to the fridge until ready to serve
9.For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed
10.Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and place your marinated strawberries to cover. Once covered, drizzle the excess marinade across the tart to glaze
Shortbread pastry
125g of butter
60g of icing sugar
1 egg yolk
125g of plain flour, plus more for dusting
75g of ground almonds
2g of baking powder
1 pinch of salt
3 sprigs of lemon thyme, leaves picked
Crème patissière
200ml of milk
40g of sugar
2 egg yolks
14g of cornflour
1 vanilla pod, cut and deseeded
Marinated strawberries
18 strawberries, roughly quartered
30ml of rosé wine
1 tsp of caster sugar
1 tbsp of clear honey
Equipment
22cm spring form cake tin
1.To begin the strawberry tart, mix the butter and sugar for the shortbread recipe to form a smooth paste.
Add flour, ground almonds, salt and baking powder.
Rub the mixture using your fingertips to form a sand-like texture
2.Add the egg yolk and the chopped thyme and continue to work the mix until it comes together to form a dough.
When your dough is ready, wrap it in cling film and leave in the fridge to rest for 2 hours
3.Once the dough has rested, preheat an oven to 160ºC/gas mark 3.
Lightly dust a suitable workspace with flour and roll the dough to 1/2cm thickness, place into shallow 22cm spring form tin.
Use the excess dough to build a 1cm side for the tart
4.Bake for 13 minutes until lightly golden. Once cooked leave the pastry to cool in the tin
5.For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil
6.Meanwhile, mix the sugar and the egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and continue to whisk
7.Once the milk has come to a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and the eggs in the bowl then return the mixture to the pan and continue to whisk on a low heat, returning to a steady boil. Continue to cook for 3 minutes after boiling
8.Reserve the crème patissière in the fridge on a clean tray and cover it tightly with cling film. Once chilled, place it in a bowl and gently whisk until smooth. Transfer to the fridge until ready to serve
9.For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed
10.Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and place your marinated strawberries to cover. Once covered, drizzle the excess marinade across the tart to glaze
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