- Makes one 23cm tart
- Preparation time:
- 30 mins
- Cooking time:
- 45 mins
Not just for Christmas, this gorgeous tart will make your tummy sing Hallelujah
Preheat the oven to 180°C (fan)
In the large mixing bowl, rub together the flour, 3 tbsp sugar and unsalted butter until a crumb consistency is achieved. Add in the cold water and bring together to form a dough
Tip the dough out onto a lightly floured work surface and cut off a third, set it to one side
Roll the dough out, big enough to line your tart tin, drape it over the tin, folding and pushing the pastry into the corners. Leave any excess to hang over the edge. Prick the base all over with a knife
Roll out the remaining third of dough, and cut out some stars, placing them on a lined baking tray
Place both the tart case and stars in the oven and bake for 20-25 minutes until lightly golden. The stars may not need as long so keep an eye on them.
Once the case is baked, make your custard filling by whisking together the custard powder with 40g sugar and a splash of milk to form a paste. When there are no lumps, add the remaining milk and place over a medium heat and continue whisking until you have a nice thick custard. Pour it immediately into the tart case, spread evenly and allow to cool to room temperature before placing in the fridge to cool completely
When the custard is cool and set firm, spread your Bonne Maman Strawberry Jam over the top and pop back in the oven for 15- 20 minutes until the jam just begins to bubble. This will set the jam. Allow the tart to cool slightly before placing the pastry stars on top and dusting with icing sugar and serving
Allow the tart to cool slightly before dusting with icing sugar and serving
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