60 minutes, plus resting
For the shortbread pastry:
- 125g butter
- 50g icing sugar
- 125g plain flour, plus more for dusting
- 75g ground almonds
- 2g baking powder
- 1 pinch of salt
- 1 egg yolk
- 3 sprigs of lemon thyme, leaves picked
For the crème patissière:
- 200g milk
- 40g sugar
- 2 egg yolks
- 14g cornflour
- 1 vanilla pod, cut and deseeded
For the marinated strawberries:
- 18 strawberries, roughly quartered
- 30ml rosé wine
- 1tsp caster sugar
- 1tbsp clear honey
- To begin the strawberry tart, mix the butter and sugar together to form a smooth paste. Add flour, ground almonds, salt and baking powder. Rub the mixture between your fingertips to form a sand-like texture.
- Add the egg yolk and chopped thyme and continue to work the mix until it comes together to form a dough. When your dough is ready, wrap it in cling film and leave in the fridge to rest for 2 hours.
- Once the dough has rested, preheat the oven to 160ºC/gas mark 3. Lightly dust a suitable workspace with flour and roll the dough to 1/2cm thickness. Place the dough into a shallow spring form tin, and use the excess dough to build a 1cm side for the tart.
- Bake for 13 minutes until lightly golden. Once cooked, leave the pastry to cool in the tin.
- For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil.
- Meanwhile, mix the sugar and the egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and continue to whisk.
- Once the milk has come to a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and the eggs in the bowl then return the mixture to the pan and continue to whisk on a low heat, returning to a steady boil. Continue to cook for 3 minutes after boiling.
- Reserve the crème patissière in the fridge on a clean tray and cover it tightly with cling film. Once chilled, place it in a bowl and gently whisk until smooth. Transfer to the fridge until ready to serve.
- For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed.
- Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and cover with the marinated strawberries. Once covered, drizzle the excess marinade across the tart to glaze.