225g strawberries, hulled, washed and
lightly dried
3 tbsp redcurrant jelly
1 tbsp lemon juice
Method :
Preheat oven
to Gas 6, 400F, 15 minutes before baking the pastry cases. Sieve the
flour into a bowl. Cut the fat into cubes and add to the flour with the
egg yolk and 1 tsp cold water. Using your hands, work the mixture
together to form a pliable, but not sticky, dough. Wrap, then chill for
at least 1 hour. Roll the dough out on a lightly floured surface. Use to
line six 3.5cm individual fluted flan or patty tins.
Prick the
bases lightly with a fork, then place a small sheet of greaseproof paper
and some baking beans in each one. Bake blind for 12-15 minutes, or
until the pastry is cooked. Remove from the oven, discard the paper and
baking beans and leave until cold.
To make the
filling, warm the milk to blood heat. Place the flour in a small bowl,
add the egg, then beat until smooth. Gradually beat the warmed milk into
the flour and egg mixture, then strain into a clean pan. Return to heat
and cook gently, stirring through out, until mixture thickens and coats
the back of a wooden spoon. Remove from the heat and beat in the sugar,
butter and vanilla essence. Pour the custard into a small bowl, then
cover with damp greaseproof paper and leave to one side until cold.
When the
pastry cases are cold, melt the plain chocolate in a small bowl, over a
pan of simmering water. Carefully brush insides of cases with chocolate,
then leave until the chocolate has set. Beat the cooled custard to
ensure there are no lumps, then spoon into pastry cases. Arrange
strawberries attractively over the custard filling.
Heat the
redcurrant jelly and lemon juice together and stir until smooth. Leave
to cool slightly, then use to coat the strawberries. Leave for at least
15 minutes to allow the glaze to set before serving. Crisp, melt in the
mouth pastry, filled with smooth chocolate and velvety rich custard,
topped with luscious strawberries, make these delicious tarts a really
wicked treat for the whole family to enjoy! Replace the strawberries
with any prepared ripe soft fruit alternatively use well drained canned
fruit such as apricots, then use apricot jam and lemon juice for
glazing.
