Strawberry Custard Tart

Ingredients

• 1 Large punnet strawberries, sliced
• Pie dough
• 100 grams Unsalted butter
• 100 grams Sugar
• 100 grams Flour
• 125 grams Pecans (chopped)
• pinch Salt
• 100 grams Cream
• 50 grams Whole milk
• 75 grams Sugar
• Vanilla bean scraped, or vanilla bean paste
• 3 Eggs
• 20 grams Cornflour

Directions

1. Prepare the dough if you are making your own – use your favourite recipe.
2. Prepare the pecan crumble (if using) by processing 100g butter, 100g sugar, 100g plain flour, 125g pecans and pinch of salt.
3. Once combined and crumbly chill in the fridge for a few hours, or overnight.
4. Preheat your oven to 180*.
5. Line your tart tin with the pastry, then line the bottom with baking paper and beans or rice to blind bake.
6. Blind bake the shell for 20 minutes.
7. Meanwhile, make your custard.
8. First prepare an ice bath to cool your custard.
9. In a small saucepan bring the cream, 50g milk, 35g of sugar and vanilla bean to the boil.  Quickly take off the heat.
10. In the meantime, whisk the eggs 40g sugar and cornflour.
11. Slowly, whisking all the time, add the cream mixture to the eggs.  It is very important you do it this way, otherwise you will scramble the eggs.
12. Strain through a sieve if using a whole vanilla bean, then cool the bowl in the ice bath.
13. Assemble the tart.
14. Fill the tart shell with custard.  If you wish, bake for about 5 minutes until the custard firms up slightly.
15. Layer the strawberries in concentric circles on top of custard.
16. Scatter crumble mixture over the tart.
17. Bake for another 10-15 minutes until the custard is almost set – it will continue cooking slightly once out of the oven.
18. Cool, refrigerate and enjoy.