for 8 pieces

Custard

2 ½ dl	milk
2 tbsp	sugar
½	vanilla pod, cut open lengthwise
1	organic lemon, a little grated zest
1 tsp	Maizena cornflour
2	eggs
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Shortcrust pastry

200 g	white flour
1 pinch	salt
80 g	sugar
120 g	butter, cut into pieces, cold
1	egg, beaten

Tarts

500 g	strawberries, quartered
1 tbsp	icing sugar
1 dl	full cream, whipped until stiff

How it's done

Custard

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.

Shortcrust pastry

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.

Tart bases

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.

To bake

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.

Tarts

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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