Very popular in Sicily this recipe is perfect for a Spring treat using in season fresh strawberries.
Ingredients (serves 4)
For the crust:
125g butter (or half butter/half suet)
1 egg and a pinch of salt
For the custard:
3 egg yolks (stirred)
70g wheat starch
1 litre milk
zest of one lemon
cinnamon powder (pinch)
1/2 tbsp sugar and a few drops of lemon juice
METHOD : PASTRY
Mix sifted flour with sugar and salt in a bowl or blender at low speed.
Rub in the butter (chopped into pieces)
Add the egg and work dough quickly incorporating all ingredients.
Shape into a ball, wrap in cling wrap and rest in fridge for 30 mins.
Preheat oven to 180 C
Coat a 26 x 3cm pie dish with butter and flour, shaking off any excess (or line with baking paper).
Stretch the pastry over the pie dish, lightly prick with a fork and cover with baking beans/rice.
Bake for 30 minutes or until golden brown. Place on a rack to cool.
METHOD : CUSTARD
Mix the wheat starch gradually add about 1/3 of the milk whisking constantly until creamy. Add to the sugar and eggs and incorporate remaining milk.
Cook over medium high heat, stirring with a wooden spoon until custard reaches a creamy consistency - about 4 minutes. Take off the heat as soon as the custard reach the first boil or coats the back of the spoon. Cover immediately and set aside to stop skin forming.
Whilst both cooling remove stalks from strawberries, cut into quartered wedges and season with the sugar and few drops of lemon juice in a bowl.
Shortly before serving, fill the tart case with custard and top generously with the strawberries.
Glazing is optional - Bring to boil 1/2 cup sugar and 1/2 cup water with 1 tsp gelatine for 5 minutes, allow to cool and gently cover strawberries.