Strawberry Blossom Tart

Strawberry Blossom Tart with White Chocolate Custard filling.




Pate Sablee:

125 gm. butter
50 gm. fine sugar
200 gm. plain flour
1 large egg yolk
2 tbsp. ice-cold water

White chocolate pastry cream:

100 gm. Sugar
3 Tbsp. Cornflour
3 large eggs
3 large egg yolks
2 cups milk
100 gm. chopped white chocolate

Raspberry or strawberry Jam
Fresh Strawberries - washed, hulled and sliced

Method:

(1) For Pate sablee: Mix all the ingredients together and process in a food processor - pulse several times till it combines into a dough. Rest dough for 20 mins. in the fridge.
(2) Remove tart dough from refrigerator and line 3" loose-bottom tart pans with dough.
(3) Bake tarts at 175C for about 20 mins. or till golden brown. Leave to cool.
(4) To make Pastry Cream: Combine sugar and cornflour. Add in eggs and egg yolks and stir till smooth.
(5) In a saucepan, heat milk over medium-heat until bubbles begin to form around the edge of pot. Whisk about 1/3 of milk over egg yolk mixture until well blended. Pour in remaining hot milk, then return entire mixture to saucepan. Cook over medium heat, whisking constantly, until mixture thickens and boils. Let mixture boil for 1 min. while continuing to whisk. Remove pan from heat and add in white chocolate. Stir till smooth. Let it cool for about 15 mins.
(6) Brush bottom of tarlet crust with raspberry or strawberry jam, fill in white chocolate pastry cream.
(7) Decorate on top with sliced strawberries and chill in the refrigerator before serving.