AA July Newsletter

It's British strawberry season and we wanted to share one of our favourite ways to enjoy them with our ‘Strawberry Tart’ recipe from Eureka The Cookbook.

Strawberry Tart

Serves 4

4 x 10cm sweet pastry tartlet cases or 1 large tart case, blind baked

Vanilla Sponge

200g unsalted butter, at room temperature

200g icing sugar

200g self-raising flour

4 large eggs

1 vanilla pod, split and deseeded

Vanilla Custard

270ml whole milk

190g caster sugar

1 ½ sheets bronze leaf gelatine, bloomed

1 vanilla pod, split and deseeded

270g unsalted butter

270g egg yolk

Strawberry Jam

500g strawberries

100ml water

360g jam sugar

½ lemon, juiced

To Finish



For The Vanilla Sponge

Preheat oven to 175°C and line a baking tray with greaseproof paper.

Using a mixer, cream the butter and caster sugar together until light, fluffy and pale in colour. Add the vanilla seeds to the creamed butter and sugar. Slowly add in the eggs, one at a time. Fold in the flour.

Spread onto the lined tray and bake for about 10 -12 minutes and golden and when pressed, the cake springs back. Leave to cool for 5 minutes and then transfer to a cooking rack.

Once cool, cut 10cm discs out and set aside. Keep covered to ensure they don't dry out.

For The Vanilla Custard

In a medium saucepan, whisk together the milk and caster sugar. Add vanilla seeds to the milk. Place on a medium heat and bring to the boil, whisking occasionally. Whisk together the egg yolks in a bowl. Whilst whisking, gradually pour the milk onto the eggs. Once fully mixed, return to the pan and continue to cook out until thickened and has come to the boil. It is essential to whisk continuously as this will prevent the egg yolk from scrambling when introduced to the pan. Whisky in the gelatine until fully combined. Place the custard mix and butter in a blender and blend until smooth. Pour into a tray and leave to set. Apply a touch cling film lid. Using a mixer. Whisk the set custard until smooth and aerated. Place into a piping bag.

For The Strawberry Jam

Rinse the strawberries. Remove the tops and roughly dice the strawberries. Place the strawberries in a medium sized pan along with 20ml of water, juice of half a lemon and cover with a lid. Cook over medium heat, stirring occasionally, until the strawberries have softened and there is little to no liquid left.

Mix in the jam sugar and gently bring to the boil, whilst continuing to stir occasionally. This will help to prevent the jam from burning. Continue to boil, whilst stirring, until the jam reaches 105°C. Allow the jam to boil and maintain this temperature for a couple minutes. Another way to ensure the jam is ready is to place a small amount onto a fridge cold plate. Leave for a minute or so and then gently push the jam with your finger. If it starts to wrinkle and there is no liquid filling the gap, then the jam is set. If not return to the heat on medium heat and bring to the boil for another 5 minutes before checking again.

Pour into a container or jars. Leave to cool and store in the fridge.

To Finish

Spread about 1 tablespoon of the strawberry jam at the bottom of the tart case. Place a disc of the vanilla sponge on top. Pipe the vanilla custard on the sponge. Thinly slice the strawberries and arrange them

layering from the outside of the tart case, working towards the inside creating a flowering effect. Warm

1 tbsp of strawberry jam with 1 tablespoon of water to create a glaze. Brush the glaze over the strawberries and garnish with mint leaves.