Rasberry And Kiwi Tart

1. 1

   Put the flour and butter into a bowl and rub together until the mixture forms breadcrumbs. Once it resembles breadcrumbs add the egg yolks, sugar and a pinch of salt and combine together with a knife then try and form it into a ball, if the pastry is too dry and crumbly then add a bit of milk to help it form a smooth ball.

2. 2

   Once the pastry is in a ball cover and put in the fridge for 30 minutes, after 30 minutes take it out and leave it for a further 30 minutes to soften up. Roll out the pastry very fine and cover over a big pastry tin and put something heavy over the pastry preferably ceramatic baking beans and place in the oven 180 for 15 minutes then remove from oven once cooked and leave to cool in the tin.

3. 3

   For the creme patisserie: 1. Put the egg yolks and sugar into a large bowl and whisk for 3 minutes to leave a creamy smooth texture. Then add the flour gradually.

4. 4

   2. In a saucepan place the milk and if using the vanilla place in with the milk and bring to the boil.

5. 5

   3. Remove the pan from the heat and pour in the whisked egg and stir for a minute.

6. 6

   Put the mixture back onto the heat and bring to the boil stirring regularly, big bubbles should form and from that point cook for a minutea

7. 7

   Pour the creme patisserie through a sieve to get rid of any lumps until all of the creme patisserie is through.

8. 8

   Once all the creme is through then put a price of cling film virtually on top of the mixture then place in the fridge for at least 2 hours before use.

9. 9

   For the glaze: In a small pan warm up the strawberry jam and the water together until it bubbles furiously then remove it and sieve it.

* Per serving · 4 servings · Values may vary.

No additional tips available.