Recipe from chapter 4.
Ingredients
Makes about 15
1 pack of read- made ready rolled short-crust sweet pastry.
Custard:
350ml/12fl oz double cream
3 vanilla pods, split lengthways and seeds scraped out or 2 tsp. vanilla essence
8 egg yolks
75g/3oz sugar
1 x 250g/10 oz box of strawberries washed and hulled. If they are very large – leave them whole (1 per tart), if small cut in half.
3 tablespoons of redcurrant jelly/seedless red jam
Method
1. Use a pastry cutter to match your patty tin and cut circles of pastry.
2. Line your patty tin with the pastry circles.
3. To make the custard, add the cream and the vanilla pods and seeds to a pan.
4. Warm gently but do not boil.
5. Leave to cool slightly.
6. Put oven on to 200ºC/400ºF gas mark 6.
7. Beat the yolks and sugar t
