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Betty Bossi Koch-Center
8 tart tins (each approx. 10 cm in diameter), greased and floured
How it's done
In a pan, whisk together the milk and all the other ingredients up to and including the eggs, bring to the boil over a medium heat, stirring constantly. Remove the pan from the hob, continue to stir for approx. 2 mins. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, leave to cool, chill for approx. 2 hrs.
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
On a lightly floured surface, roll out the dough to approx. 4 mm thick. Cut out 8 circles (each approx. 10 cm in diameter), place in the prepared tins, prick the bases firmly with a fork, chill for approx. 15 mins.
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.
Mix the strawberries and icing sugar. Stir the custard until smooth, fold in the whipped cream, divide between the tart bases. Arrange the strawberries on top.
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