Nigella's recipe for vanilla custard tart, originally with raspberries, which I replaced with strawberries. Filling is very light and creamy and pastry crumbly and buttery. Tart is not too sweet- just perfect for a hot summer day :)
For the pastry:
- 175g plain flour
- 125g unsalted butter
- 1 egg yolk
- 1tsp vanilla paste or extract
- 25g caster sugar
For the filling:
- 2 eggs
- 2 egg yolks (additional)
- 40g caster sugar
- 1tsp (I added tablespoon) vanilla paste or vanilla pod
- 450ml single cream
- 230g strawberries
To make the pastry place all of the 'pastry' ingredients in a bowl and combine with your fingertips. Shape into a ball, if the mixture is too dry you can add 1 tablespoon of milk or water. Wrap in foil and place in the fridge for about 20 minutes.
Roll out the pastry and place in 23cm loose based flan tin. Place piece of baking sheet and fill with baking beans. Blind bake for 15minutes at 200C , then take the beans off and bake for next 5-10 minutes, do not over bake as the pastry will be in the oven for further 45 minutes when you add the filling.
Put the eggs, egg yolks and sugar in a bowl and beat well.
Cream and vanilla paste place in a pan and cook until the cream is almost boiling. Pour carefully into the egg mixture while whisking.
Pour into the pastry case and bake at 160C for 40-45 minutes until lightly set. Remove form the oven and leave to cool.
Decorate with strawberries and enjoy!