Now that summer is looming there seem to be strawberries everywhere! I can’t resist the temptation of having them –not just because of the lower seasonal price but mostly because of the memories associated with them. The only downside to buying strawberries is they to need to be consumed within a short period of time or they turn bad. I am contemplating Strawberry Chutney! – but my sister J would say ‘Eew! …you just don’t mix fruit and chillies’ – so for now this Strawberry Tart is the first recipe in my quest for 101 ways to use strawberries before the end of the summer.
Dubbed ‘ a work in progress‘ mainly because I am not quite satisfied with the results…yet! The tart base tastes good but should look less sponge like – minus the holes. For this I recommend an electric beater or unwearied arms when whisking the eggs…even batter equals less air pockets equals less holes!
How make the Tart Base
I was inspired by the Sponge Tart recipe from Aussie True Blue Recipes…but changed my mind -instead opting for a more sponge like texture – one that was less firm than regular tart pastry but as soft as sponge cake so I reverted back to my sponge cake recipe. Instead of using cake flour (as in the Aussie True Blue Recipe) – I added a portion corn flour to make up the total amount of flour which results in a very attractive batter.
Recipe by Georgia adapted from Aussie True Blue Recipes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: 4 mini tartlettes
This tart is made up of three components:
- The tart base
- A custard filling
- Strawberries with a gelatin/Jam glaze
Ingredients
- 2 eggs
- 100g flour
- 40g corn flour/maizena
- Half teaspoon baking powder
- 60g butter
- 40g icing sugar
- Pinch of salt
Cooking Directions
1. Melt the butter. Leave aside to cool.
2. Whisk the eggs until fluffy. Add the cooled butter.
3. Combine all dry ingredients.
4. Add the butter egg mixture to the dry ingredients. Whisk until a smooth batter forms.
5. Place in oiled tart pans.
6. Bake at 180 degrees Celsius for 20 minutes. Test with a toothpick to see if cooked.
7. Remove from oven. Allow to cool before applying the gelatin or custard layers.
Custard Filling
- 2 tablespoons custard
- 2 tablespoons sugar
- 300 ml milk
1. Prepare the custard once the tart bases have cooled and are ready to be filled.
2. Heat 300ml milk on medium heat.
3. Mix 2 tablespoons custard in 75 ml cold milk. Mix until the custard is dissolved without any lumps.
4. Add the custard mixture into the boiling milk. Add sugar. Stir until thick. Remove from heat.
Gelatine Glaze
- 2 tablespoons plain gelatin
- 3 tablespoons strawberry jam.
1. Make the gelatin glaze just before you intend filling the tarts. Heat the jam on medium heat. Add gelatin. Mix until a smooth mixture forms.
2. Apply to tart base.
How to Fill the Tarts
1. Once the tart bases have cooled. Brush a layer of gelatin glaze on the tart surface. This will form a protective layer that will prevent the custard form seeping through the tart. Leave aside until the gelatin has set.
2. Fill the tart with custard.
3. Arrange sliced strawberries on top of the custard.
4. Brush with gelatin glaze. (I have omitted this step from the images pictured in this recipe) Brushing with glaze helps keep the fruit in place.
