Summer Tart

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SummerTartPreparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 8

What You’ll Need:

Pastry:

  • 100g salted butter, kept cold in the fridge
  • 200g plain flour
  • 50g icing sugar
  • 3 happy egg yolks
  • (keep the happy egg whites for glazing the pastry)
  • Cold water, as needed

Filling:

  • 250g strawberries
  • 2 happy eggs
  • 2 happy egg yolks
  • 2 tsp vanilla Essence
  • 50g caster sugar
  • 150ml milk
  • 150ml double cream
  • Pinch of salt
  • 200ml whipping cream for decoration
  • 25g icing Sugar

What To Do:

Pastry:

  • In a bowl, scrape the butter into small pieces, then, whilst slowly adding the flour, press and mix the ingredients to make a crumble mixture. Once it’s crumbly, add the icing sugar and happy egg yolks and mix through to bind the mixture loosely. If the mixture will not bind together, add 1 tsp of cold water and continue to mix. Only add 1 tsp of water at a time and never more than 4 tsp of water in total.
  • Place the pastry on a piece of clingfilm, wrap tightly, then roll into a sausage shape and place in the fridge for 60 minutes.
  • We need to blind-bake the tart base. On a floured surface, roll-out the pastry to a thickness of a £1 coin. Gently place the pastry in a floured tart tin and mould it into the corners with your fingers; don’t tidy the edges yet because the pastry will shrink when it is baked Mat’s top tip: save a little of the pastry in case cracks or holes form during the blind baking.
  • Prick with a fork all over, to stop it from rising and place in a preheated oven at 180°C/350°F/Gas Mark 4 for 8 minutes.
  • Remove from the oven, check for any holes or cracks and patch them with your spare pastry. Allow the tart to cool for 5 minutes, glaze it with the beaten happy egg white to seal the base of the tart and place back in the oven for a further 2 minutes. Remove from the oven, and trim the edges with a sharp knife.

Filling:

  • Wash and hull the strawberries, cut each into approx four slices, separate into two equal amounts and set aside.
  • Make the custard by whisking together the happy eggs, happy egg yolks, vanilla essence, caster sugar, milk, double cream and salt. Whisk until it is smooth and fully combined. Add half the strawberries and gently fold-in.

To finish:

  • Turn the oven down to 140°C/275°F/Gas Mark 1. Pour the custard into the tart base ensuring the strawberries are evenly spread.
  • Place in the oven and bake for 20 minutes. Check it’s cooked by lightly shaking the tin, the mixture should be firm but still a bit wobbly, like a jelly.
  •  Whip the cream and icing sugar until the peaks hold.
  • To serve, decorate the tart with the other half of the strawberries and pipe the whipped cream in a pattern. Slice and serve.

Top tip:

  • It will continue to cook for a while once removed from the oven.

This delicious recipe was made using happy eggs. The happy egg co. are committed to providing the highest possible standard of welfare for their hens, with the belief that happier hens lay tastier eggs. For more mouth-watering recipes, visit www.thehappyegg.co.uk

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