A crumbly rich tart base, topped with pastry cream and fresh strawberries makes this the perfect summer tart.
INGREDIENTS YOU'LL NEED FOR THE TART BASE
INGREDIENTS YOU'LL NEED FOR PASTRY CREAM AND DECORATION
1. Cream sugar and butter together until pale. Add in egg yolks and mix together.
2. Add flour and mix until dough starts to form. Use hands to shape dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
3. Roll out into a disc on a floured surface, place in fluted tart tin and press dough into the edges. Trim dough with a knife. Line with baking paper and pie weights and bake until golden, removing weights half way through.
4. Fill cooled tart base with pastry cream.
5. Cut strawberries in half and place in a concentric circle on the custard,