So it was the Wimbledon final on Sunday, and despite all British hope of Murray winning the thing, he didn’t manage to overcome the overwhelming smugness of Roger Federer. But to get my girlfriend to sit and watch a three hour tennis match with me required some incentive, so I decided afternoon tea of sandwiches, biscuits, financiers, and scones would keep her entertained, and it being Wimbledon strawberries had to be involved somewhere.
| Strawberry and blueberry tartlets |
Recipe type: Dessert
Author:
Ingredients
- Sweet pastry
- (Makes double quantity)
- 115g unsalted butter
- 75g icing sugar
- 1 medium egg
- 225g flour
- Pastry cream
- 40g vanilla caster sugar
- 45g cornflour
- 2 medium egg yolks
- 240ml milk
- 60ml double cream
- a few strips of lemon peel
- The tartlets
- Strawberries
- Blueberries
- Glaze
- Jam
- Water
Instructions
Sweet pastry
- Beat flour with a hand mixer until soft, add the sugar and continue to beat until light and pale
- Add the eggs and beat, then add the flour and mix until fully incorporated
- Shape into a ball and refrigerate
- Roll out the dough until 3-4 mm thick, cut out circles and press into buttered miniature tart tins
- Place in the fridge for 2 hours to let dough relax
- Blind bake, lined with baking parchment and weighted with beans or similar. Bake at 170C for 4 minutes, remove the weights and lining, return to the oven and bake for another 4 minutes until slightly coloured
- Remove from tins and let cool
Pastry cream
- Bring milk and cream to the boil with the lemon peel, then remove from the heat and allow to cool slightly
- Whisk sugar, cornflour, and yolks until pale, then add the heated milk slowly whilst beating
- Heat in a double boiler and continue to stir until the mixture thickens substantially
- Remove from the heat, pass through a sieve and leave to cool
The tartlets
- Pipe or spoon pastry cream into the tart cases
- Decorate with strawberries and blueberries
- Melt a little jam with a splash of water and then brush over the fruit