|225 grams||Plain flour; (8oz)|
|15 millilitres||Icing sugar; (1tbsp)|
|115 grams||Unsalted butter; (4oz)|
|1||284 ml pot Waitrose Double Cream|
|3||Egg yolks; (medium)|
|30 millilitres||Caster sugar; (2tbsp)|
|5 millilitres||Brown & Polson Cornflour; (1tsp)|
|30 millilitres||Dark rum; (2tbsp)|
|450 grams||Strawberries; (1lb)|
Line the base of a loose bottomed 23cm (9") flan tin with baking parchment, lightly grease the base and sides.
Sift the flour and icing sugar together. Melt the butter until soft and rub into the flour mixture until it is the consistency of sand.
Press into the base and sides of the flan tin and chill for 20 minutes.
Prick the base and place in a preheated oven 190ºC, 375ºF, gas mark 5, for 20 minutes. Allow to cool.
To make the custard, place the cream in a pan and bring to simmering point.
Whisk the egg yolks, 15ml (1tbsp) sugar and the cornflour together in a bowl. Continuing to beat, gradually add the cream. Return the mixture to the pan, stir over a low heat until the custard thickens and add 10ml (2tsp) rum. When cool, spread over the bottom of the flan case.
Hull the strawberries and slice lengthways into a bowl. Sprinkle with the remaining sugar and rum, and steep in this mixture for 15 minutes.
Arrange the fruit over the custard, making sure it comes right to the edge of the tart. Chill for 4-5 hours and serve with extra cream.
Converted by MC_Buster.
NOTES : Fresh strawberries, steeped in rum, are arranged over rich custard on a shortbread base. Chill for 4-5 hours before serving and the result is a mouthwatering tart. If preferred, steep the strawberries in kirsch instead of rum.
Converted by MM_Buster v2.0l.
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