Recipe from 1001 cupcakes, cookies & other tempting treats by Susanna Tee.
125g plain flour
2tbsp icing sugar
70g butter, at room temperature, cut into small pieces
1 egg yolk
1-2 tbsp water
1 vanilla pod, split
2 egg yolks
40g caster sugar
1 tbsp plain flour
1 tbsp cornflour
125ml double cream, lightly whipped
350g strawberries, hulled (Enough to decorate, I didn’t even use 250g of strawberries.)
4 tbsp redcurrant jelly, melted
You will also need 4 x 9-cm / 3&1/2-inch tartlet tins and baking beans.
To make the pastry, sift the flour and icing sugar into a bowl. Add the butter and egg yolk and mix with your fingertips, adding a little water, if necessary, to form a soft dough. Cover and chill in the refrigerator for 15 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6. Roll the pastry out on a lightly floured surface and use to line 4 x 9-cm / 3&1/2-inch tartlet tins. Prick the bases with a fork, line with baking paper and fill with baking beans. Bake blind in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes, or until golden brown. Leave to cool.
To make the filling, place the vanilla pod in a saucepan with the milk and leave on a low heat to infuse, without boiling for 10 minutes. Place the egg yolks, sugar, flour and cornflour in a large bowl and whisk together until smooth. Strain the milk into the bowl and whisk until smooth.
Pour the mixture back into the pan and stir over a medium heat until boiling, then cook, stirring constantly, for about 2 minutes, or until thickened and smooth. Remove from the heat and fold in the whipped cream. Spoon the mixture into the pastry cases.
When the filling has set slightly, top with strawberries sliced if large, then spoon over a little redcurrant jelly to glaze.
Theywere absolutely perfect! I accidentally ate two 🙂