Emma Stergoulis Design
Taming Wild Strawberries – Happy Friday
In an attempt to hold on to the summer months in OZ, I thought I would share my attempt to tame the strawberries..introducing the white chocolate and strawberry tart….
1.5 cups plain flour Half cup icing sugar 125g chilled butter 6 egg yolks- chilled 200 g white chocolate Two punnets of strawberries hulled and cut in half 375ml thickened cream Teaspoon vanilla extract
First step is to make the pastry case, pre heat the oven to 180 degrees.
In a food processor blitz the flour, sugar and cubed butter until it resembles bread crumbs.
Add 3 of the egg yolks and about a tablespoon of iced water. Blitz until forms a dough. As there is so much butter it will be soft so turn out and put into a ball and place in the fridge to cool for 10mins.
Roll to a disc to fit a 23cm round loose base tin. It is best to roll out between two sheets of baking paper. It will probably be soft again so you may want to place in fridge for 10 mins. Then place into the greased dish. Prick base all over with a fork
Cover base with some baking paper and pastry weights (or rice) and place in oven for 15 mins. Then remove paper and weights and cook for another ten mins….
While this is baking, heat the cream and white chocolate until the chocolate melts, this should be in a pan on a low heat.
Remove from heat and add the vanilla extract and whisk in the remaining three egg yolks.
Pour mixture into case, I normally place the case on a lined baking tray incase it leaks a little!
Reduce the oven to 140 degrees and then bake for around 35 mins( or until just set when you touch the top).
When almost cool, place the strawberries as per the picture! Voila enjoy!
Have a fantastic weekend, meanwhile on with the colourful adventure………
#Cookery #recipe #recipeWhiteChocolateandStrawberryTart #strawberries