1 Ready made Sweet Pastry Case
For the Creme Patissiere:
3 egg yolks
50g caster sugar (Domino fine sugar for USA)
1 tbsp plain flour
2 tbsps cornflour
250ml semi skimmed milk
1 tsp vanilla essence
100g dark chocolate, broken into pieces
1/2 a 35g strawberry jelly tablet (USA uses jello powder packs)
1 kg strawberries, hulled and halved
Dark & White chocolate curls to decorate
To make the creme patissiere, whisk the egg yolks & sugar together for 4-5 mins. Sift the flours over the surface then gently fold together. Pour the milk into a saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth. Return to the pan & cook over a medium heat, stirring until very thick. Take off the heat & stir in the vanilla. Cover with a piece of non stick baking paper & let cool
Take the tart case & place on a plate or cake stand. Melt the dark chocolate in a bowl set over a pan of simmering water, then spoon over the inside of the tart case. leave for about 20 mins to set. make up the jelly as the pack directs using half the water. Cool then chill for about 20 mins in the refrigerator.
Spoon the creme patissiere into the tart case. Pile the strawberries on top & brush generously with the cooled jelly (you will have quite a lot left) & chill for 30 more minutes until the jelly is set. Sprinkle with the chocolate curls.
Recipe is from my copy of Great British Food Magazine