Ingredients
For the creme pâtissière
- 100g caster sugar
- 2 eggs
- 50g cornflour
- 1 tsp vanilla extract
- 400ml milk
For the sweet pastry
- 200g plain flour
- Pinch salt
- 100g butter, diced
- 50g caster sugar
- Zest of 1 unwaxed lemon, finely grated
- 2 egg yolks
- 2 tbsp cold water
For the topping
- 300g strawberries, hulled and sliced
- 3 tbsp strawberry jam, warmed and sieved
Instructions
- To make the creme pâtissière, whisk the sugar and eggs together in a bowl using an electric hand mixer until very thick and pale. Then stir in the cornflour and vanilla extract. Heat the milk in a saucepan until just below boiling point, then pour onto the egg mixture, whisking well.
- 将牛奶和鸡蛋的混合物倒入锅中，用小火煮3-4分钟，不断搅拌，直到变稠。将奶油打至粘稠光滑，然后离火，盖上烤羊皮纸，防止表皮形成，待其完全冷却。
- To make the sweet pastry, sift the flour and salt into a bowl then add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, lemon zest, egg yolks and approximately 2 tbsp cold water or enough to bind to a soft but not sticky dough. Turn out onto a lightly floured surface and knead lightly until smooth. Wrap the pastry in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C/Gas 6 while the pastry is chilling. On a lightly floured surface, roll the pastry out to a 35cm circle, 3mm thick. Line the Perfobake tin with the pastry, using your rolling pin to carefully lift it into place. Press the pastry into the sides of the tin, then trim off any excess and lightly prick the base with a fork.
- 在酥皮盒上铺上烤纸和烤豆，放在烤盘上，盲烤15分钟。把纸和豆子拿开，再烤5分钟，或者烤到酥脆金黄。Remove from the oven and leave to cool.
- Give the creme pâtissière a good whisk to soften it before spooning it into the baked pastry case and smooth the surface.
- Arrange the strawberry slices on the top in circles, starting from the outside edge and working into the centre. Heat the sieved jam until it is runny enough to be brushed on top, adding a splash of boiling water if too thick, and brush the jam over the strawberries to glaze. Serve chilled.