Ingredients

For the sweet pastry:

• 125g butter
• 125g caster sugar
• 1 medium egg
• Dash vanilla extract
• 250g plain flour

For the filling:

• 4 medium egg yolks
• 70g caster sugar
• 1 vanilla pod or 1 tsp extract
• 30g plain flour
• 2 tbsp cornflour
• 280ml milk

To garnish:

• 24 medium strawberries
• Edible flowers

Tools

• kMix Stand Mixer

Method

For the sweet pastry:

1. In your Kenwood stand mixer fitted with the kbeater attachment, cream the butter and sugar until soft.
2. Add the egg and vanilla and mix.
3. Scrape down the sides and add the flour.
4. Mix to combine, wrap & chill for 30 mins.
5. Grease & dust six 4” tart tins with butter and flour.
6. Roll the rested pastry on a floured work surface to about ½ cm in thickness.
7. Cut out six 5 ½cm discs and line the tart tins. Chill for 10 mins
8. Preheat the oven to 180C/160C fan.
9. Line the tart rings with parchment and fill with baking beans.
10. Blind bake for 12 minutes or until lightly golden brown.
11. Remove the baking beans and return to the oven for 6-8 minutes or until golden brown all over.
12. Set aside until needed.

For the filling:

1. Split and scrape the seeds from one vanilla pod and add to the milk and heat until hot but not boiling, remove and allow to infuse for 5 minutes.
2. Whisk together the yolks, sugar, flour and cornflour.
3. Strain the vanilla-infused milk over the eggs and mix.
4. Place back in a clean saucepan and stirring continuously, cook over a medium-low heat for 5 minutes or until thick, use a whisk at the end to remove lumps.
5. Place in a container, pop a layer of clingfilm directly on top to prevent a skin forming and chill for a few hours.

To serve:

1. Fill the pastry cases with the vanilla custard and top with a load of seasonal sweet strawberries and edible flowers and simply enjoy.

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