Strawberry Tart with Light Cream

📝 Ingredients

• 200 g plain flour
• 80 g cold unsalted butter
• 50 g icing sugar
• 1 pinch of salt + 1 tbsp cold water
• 3 eggs (1 for the pastry, 2 for the cream)
• 400 ml semi-skimmed milk
• 50 g caster sugar
• 35 g cornflour
• 1 tsp vanilla extract
• 150 g plain skyr, 0 % fat
• 500 g strawberries (2 punnets of 250 g)
• 2 tbsp strawberry jam + 1 tbsp water

🍴 Utensils

• 24 cm tart tin
• Rolling pin
• Baking paper and baking beans (for blind baking)
• Mixing bowl and whisk
• Saucepan
• Pastry brush

📖 Steps

1. In the mixing bowl, combine the flour, icing sugar and salt. Add the cold diced butter and rub everything together between your fingers until it looks like fine sand, with no visible lumps of butter.
2. Add 1 beaten egg and quickly bring the pastry together into a ball, without kneading, or it will become tough. If it crumbles, add the spoonful of cold water. Flatten into a disc, wrap in cling film and chill for 30 min in the fridge.
3. Meanwhile, make the cream: heat the milk with the vanilla in the saucepan until it just starts to simmer. In the rinsed mixing bowl, whisk 2 eggs with the caster sugar for 1 min until pale, then add the cornflour and whisk until smooth.
4. Pour half the hot milk over the eggs while whisking, then pour everything back into the saucepan. Cook over a medium heat, whisking constantly: when the cream thickens and starts to bubble heavily, cook for 1 more min. Pour it into a dish, cover with cling film touching the surface and chill for at least 1 hour.
5. Roll out the pastry to 3 mm thick on a floured work surface, line the tin, trim the excess and prick the base with a fork. Chill for another 15 min so it doesn't shrink during baking, and preheat the oven to 180 °C.
6. Cover the pastry with a disc of baking paper filled with baking beans and bake for 15 min. Remove the paper and beans, then bake for another 10 to 12 min, until the base is golden and dry. Leave to cool completely, about 30 min.
7. Whisk the well-chilled cream to smooth it, then fold in the skyr until you have a soft, even cream. Rinse the strawberries before hulling them, pat them dry gently, then cut them in half from top to bottom.
8. Spread the cream in an even layer over the cooled pastry case. Arrange the strawberries in tight circles, cut side down, from the edge towards the centre, pressing them lightly into the cream so they hold well.
9. Heat the jam with the water for 20 s in the microwave and brush it over the strawberries to make them shine. Chill for 30 min before serving and eat the same day, so the pastry stays crisp.