* 225g sweet shortcrust pastry
© Paul Rankin/Great British Food
* Beaten egg yolk
Lemon custard filling
* 750ml whipping cream
* Grated zest and juice of 2 unwaxed lemons
* 1/2 vanilla pod, split lengthways
* 9 egg yolks
* 125g caster sugar
* 640g fresh strawberries
* 60g caster sugar
* 1 tbsp lemon juice
* Sifted icing sugar
* Mint sprigs
1. Roll out the pastry to about 5mm thick and use to line a 23cm flan ring set on a baking tray. Chill for at least 30 minutes.
2. Preheat the oven to 180C/gas mark four. Line the pastry case with greaseproof paper and fill with dried beans. Bake for 12-14 minutes or until golden brown. Remove the paper and beans, and bake for a further 1-2 minutes, just to allow any moisture left in the bottom to cook out. Remove from oven, brush the pastry lightly with egg yolk to seal and allow to cool.
3. To make the custard filling, place the cream, lemon zest and vanilla pod in a pan and bring just to the boil. Remove from the heat and leave to infuse for 30 minutes.
4. Add the lemon juice to the cream. Whisk together the egg yolks and sugar in a bowl. Strain the cream mixture over, whisking constantly.
5. Turn the oven to 160C/gas mark three. Pour the custard filling into the pastry case and place in the oven. Bake for about 30 minutes. Remove when the centre is still slightly wobbly, like a crème brulee. Allow to cool to room temperature.
6. For the sauce, puree about 200g of the strawberries in a blender with the caster sugar and lemon juice, then pass through a sieve. Toss the remaining strawberries into the sauce.
7. To serve, slice the tart into wedges. If you want to brulee the tart, sprinkle with icing sugar and use a blow torch to achieve a golden caramelised surface. Place a slice of tart in the centre of each plate and add a generous spoonful of strawberries and a drizzle of sauce. Decorate with a sprig of mint and a sprinkle of icing sugar.
Recipe from Great British Food
Over 150 superb recipes from BBC Two's Great British Menu.
Published by Dorling Kindersley (www.dk.com).