FRESH STRAWBERRY JAM TART TOPPED WITH CHANTILLY CREAM AND STRAWBERRIES

Methods and Directions

• Sift flour and salt together and rub butter through it.
• Beat eggs, sugar and water well in a separate bowl.
• Add the beaten egg mix to the flour by making a well in the middle and pouring the liquid in the middle and gradually mixing in the flour.
• Bring together into a ball and then wrap in cling-film and refrigerate.

• In a heavy based saucepan crush the strawberries with a potato masher.
• Add sugar and lemon juice. Stir over low heat until the sugar has dissolved.
• Increase heat to high and bring the mixture to a full rolling boil.
• Boil, stirring often for another 15 minutes.

• Whip 250 ml of cream with 30g castor sugar and 1 vanilla bean.

• Take out pastry then place into tart shells and blind bake at 180C for 15 – 20 minutes until pastry is cooked.
• Once cooked pour your jam into the tart shell and put in fridge and allow to cool completely.