Method

Pastry Method:

• Add flour & butter to food processor and mix to fine crumb
• Add egg yolk & lemon juice, blitz
• While still on, slowly add water a little at a time until it starts to form into a ball
• Wrap and chill for 20mins if possible
• Press into 6 individual tart cases, or 1 large tart tin
• Cook in 180 Celcius oven for 5-10 mins until starting to brown

Custard Method:

• Mix all ingredients together in a pot, add to low-med heat and keep whisking until gelatine has dissolved, then mix slowly until thickens into a custard, remove from heat and let cool slightly before adding to cooled cooked cases

Topping Method:

• Use a couple of the strawberries and crush into a sauce (alternatively I have used a few spoons of cooked rhubard)
• Add the flavouring options for a delicious twist on the topping flavour
• Spoon over the cooled set custard cases
• Note: if you want to make the full tart ahead of time and leave in the fridge until you’re ready to serve, then heat the strawberry/rhubarb sauce & flavouring with ½ tsp gelatine until dissolved before mixing with the chopped strawberries, so when it