Photography by Ben Dearnley
This toffee-laced strawberry and cardamom tart is a real showstopper.
Ingredients (serves 8)
- 160ml (2/3 cup) thickened cream
- 80ml (1/3 cup) orange juice, strained
- 100g (1/2 cup) caster sugar
- 2 eggs
- 2 x 250g punnets strawberries, washed, hulled, halved
- 60ml (1/4 cup) water
- 100g (1/2 cup) caster sugar, extra
- 225g (1 1/2 cups) plain flour
- 60g (1/3 cup) icing sugar mixture
- 1/4 tsp ground cardamom
- 125g chilled butter, chopped
- 1 egg yolk
- 2 tbs chilled water
To make the pastry, place flour, sugar, cardamom and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough comes together. Turn onto a lightly floured surface and knead until smooth.
Roll out the pastry to a 4mm-thick disc. Line a round 22.5cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for 10 minutes or until crisp. Remove from oven. Reduce temperature to 160°C.
Whisk together cream, orange juice, sugar and eggs in a bowl. Pour into pastry case and bake for 35-40 minutes or until just set. Set aside for 3-4 hours to cool.
Arrange strawberries over the tart. Stir the water and extra sugar in a saucepan over low heat for 3 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 3-4 minutes or until golden. Drizzle over the strawberries and serve.
Prep: 45 mins (+ 30 mins resting & 4 hours cooling time)
Make it quicker: Buy a frozen ready-made pastry case and bake it following packet directions. Set aside to cool. Fill the pastry case with bought vanilla custard, then continue the recipe from step 5.
Good Taste - September 2006, Page 86
Recipe by Michelle Southan