250g of flour
1 lemon zested
50g of butter
100 g of caster sugar
1 egg yolk
½ tsp. Himalayan crystal salt
1 punnet strawberries to garnish
Or use a ready-made puff or short crust pastry.
8 Egg yolks
100g of caster sugar
1 vanilla pod or 1tsp vanilla extract
500ml of double cream
To make the tart cases preheat your oven to 170°C. Rub the flour, salt, lemon zest and butter and until the mixture resembles breadcrumbs. Or place in a food processor. Then add the sugar to the mixture. Beat together the egg yolk and whole egg and slowly add these to the mixture and mix until the pastry forms a ball. Wrap the ball in cling film and refrigerate for two hours to rest the pastry. Alternately you can use store bought puff pastry.
Roll out the pastry on a lightly floured surface to 3mm in thickness and cut using a pastry cutter. Place in a muffin tray ready to fill with the custard. For the filling, bring the cream to the boil. Whisk the egg yolks and sugar together then add the boiling cream and continue whisking to prevent the eggs from scrambling. Pass the mixture through a fine sieve into a jug to remove any cooked egg or broken egg shells that might have ended up in the mixture.
Pour the custard mixture into the tart cases and bake the tarts for 40 minutes or until the custard appears set.
Remove from the oven and allow cooling at room temperature dust with icing sugar and berry’s before serving.