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Strawberry Rum Tart

Name: Strawberry Rum Tart
Prep time: 300 min
Cook time: 20 min
Yield: 8 servings
Ingredients: 225g plain flour; 1 tbsp icing sugar; 115g unsalted butter; 285ml double cream; 3 egg yolks; 2 tbsp caster sugar; 1 tsp cornflour; 2 tbsp dark rum; 450g strawberries

A sweet pastry case filled with rum crème pâtissière and topped with fresh strawberries.

Serves8

Prep1 hour plus 4-5 hours chilling

Cook20 minutes

Oven190°C, gas 5

SourceWaitrose

strawberries
tart
summer

Ingredients

Serves 8

225g Plain flour
1 tbsp Icing sugar
115g Unsalted butter
285ml Double cream
3 Egg yolks (medium)
2 tbsp Caster sugar
1 tsp Cornflour
2 tbsp Dark rum
450g Strawberries

Method

In the Magimix, process the , and soft for a few seconds until the mixture has a consistency of sand.
Press into the base and sides of a greased 23cm flan tin and chill for 20 minutes.
Prick the base and bake for 20 minutes. Allow to cool.
Place the in a pan and bring to simmering point.
Whisk the , 1 tablespoon and the together in a bowl. Continuing to beat, gradually add the cream.
Return the mixture to the pan, stir over a low heat until the custard thickens and add 2 teaspoons .
When cool spread over the bottom of the flan case.
Hull the and slice lengthways into a bowl. Sprinkle with 1 tablespoon sugar and 2 tablespoons , and steep in this mixture for 15 minutes.
Arrange the fruit over the custard, making sure it comes right to the edge of the tart.
Chill for 4-5 hours before serving.

Tips

The strawberries can be steeped in kirsch instead of rum if you prefer.