Strawberry custard tart
A homemade pastry tart filled with ‘diplomat cream’ and topped with strawberries and basil leaves.
Ingredients
For the crème diplomat
- 500ml/18fl oz full-fat milk
- 125²µ/4½´Ç³ú caster sugar
- 6 free-range egg yolks
- 40²µ/1½´Ç³ú cornflour
- 1 vanilla pod, split lengthways
- 300ml/10fl oz double cream
For the pastry
- 125²µ/4½´Ç³ú plain flour
- 50²µ/1¾´Ç³ú icing sugar
- pinch fine sea salt
- 60g/2¼oz unsalted butter, cold, cubed, plus extra for greasing
- ½ medium free range egg
For the topping
- 250g/9oz fresh strawberries, hulled
- 2 tbsp runny honey, for drizzling
- few leaves fresh basil
Method
To make the crème diplomat, put the milk in a saucepan with the vanilla pod and half of the sugar and place over a medium heat.
Mix the rest of the sugar with the cornflour in a bowl, then whisk this into the egg yolks by hand until pale and slightly fluffy.
When the milk is steaming hot and just about to come to the boil (do not let it boil), pour a quarter of the hot liquid over the yolks and whisk thoroughly. Add the rest of the milk in quarters, whisking well after each addition.
Pour the mixture back into the pan over a medium heat and stir with the whisk for about 3 minutes until it starts to thicken. Once it starts to thicken, whisk faster until it starts bubbling and then whisk the bubbling custard over the heat for at least 1–2 minutes, or until nicely thickened. If you feel it’s getting too near to boiling at any point, then just take off the heat for a moment and continue whisking.
Remove the vanilla pod from the custard and remove the custard from the heat. Pour or scrape the custard into a bowl or onto a tray so that it cools faster. Cover the surface of the custard directly with cling film to stop it from forming a skin as it cools. Once cool, refrigerate until ready to use.
To make the pastry, in a food processor or bowl of a stand mixer with the paddle attachment, mix the flour, icing sugar and sea salt together. Add the cold cubed butter and pulse to reach breadcrumb consistency. Add the egg and mix – you may need to add a splash of water to bring it together. Once it has come together, tip onto a clean work surface and gently knead to a smooth dough. Roll the dough into a cylinder shape, then freeze until solid.
Grate the pastry using the large side of a grater and press into a lightly greased 20cm/8in tart case. Place the case into the fridge to chill for about 20–30 minutes.
To finish the crème diplomat, lightly whip the cream until soft peaks form when the whisk is removed from the bowl, and then beat the chilled custard briefly in a stand mixer or with a hand-held electric whisk so it’s more aerated and less jelly-like. Fold in the lightly whipped cream and the crème diplomat is ready to use.
Preheat the oven to 190C/170C Fan/Gas 5. Remove the pastry case from the fridge and top with a piece of parchment paper. Fill with baking beans and blind bake the case for 25–30 minutes, or until the edges are golden-brown.
Carefully remove the parchment and baking beans from the tart case, then return the case to the oven for a further 5–10 minutes, or until it is evenly golden-brown. Remove from the oven and allow to cool.
To serve, fill the tart case with crème diplomat. Arrange the strawberries on top, drizzle over the honey and then top with a few small basil leaves. Serve in slices.