Butter for greasing
Half a quantity of
shortcrust pastry
250g small strawberries,
hulled and halved
1 kiwi fruit, peeled and
sliced thinly, then
each slice halved
For the custard layer
250ml milk
2 tablespoons cornflour
3 egg yolks
2 tablespoons
caster sugar
1⁄2 teaspoon
vanilla extract
Directions:
1. Preheat the oven to 190˚C/gas mark 5.
2. Butter and line a deep 20cm pie or tart tin with pastry. Bake the pastry ‘blind’ by placing a circle of baking parchment at least 4cm bigger than the tin inside it and spread this with baking beans or dried beans. Bake in the preheated oven for 15 minutes.
3. Allow to cool while you make the custard. Put the milk, except for 3 tablespoons, in a saucepan and heat until it is warm. Remove from the heat.
4. Mix the reserved milk with the cornflour.
5. Whisk the egg yolks and sugar together in a bowl. Pour the warm milk into the egg mixture, whisking to combine, and stir in the vanilla.
6. Pour the custard back in the pan and stir in the cornflour paste. Mix in vigorously. Heat at a low temperature until the mixture comes to the boil, whisking all the time.
7. Allow to cool for 30 minutes. Put a disc of baking parchment over the custard to stop a skin forming on the top.
8. Spread the custard evenly over the pastry shell.
9 Arrange the strawberries on the custard in concentric circles, alternating with slices of kiwi fruit.
10 Refrigerate for 30–40 minutes before serving.
Serving suggestion
If you want a glossy finish to the tart, warm some apricot jam in a pan then brush it over the fruit with a pastry brush.
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