8/11/2023 0 Comments Roasted strawberry tart![]() ![]() Here’s to continuing to make and seek out our comfort foods, while still facing these real and immediate issues every day, because hiding from them (especially as white people), we continue to allow them to persist and wreak havoc on our friends and neighbors. ![]() Which maybe is why things like this gluten free strawberry rhubarb tart feel extra-comforting this year. And so many other issues – hate and abhorrent violence directed at Asians and Asian Americans for a germ that happened to come from a single Asian country and has nothing to do with the people living in that giant and diverse global region. There will always be struggles we have to work through but we are facing the final battle of so many life-or-death issues like police brutality and the murder of so many black lives by the careless and institutionalized racism in the country. Which, perhaps, makes this dessert a bit pre-mature, maybe just hopeful that summer might grace us a little sooner than expected this year after the year we’ve all had so far. Sultry summer evenings with slices of strawberry rhubarb pie, thick sweet juices dripping out of latticed crusts, or strawberry rhubarb crumbles and slab pies laid out on potluck tables just waiting for seconds and thirds on flower-lined paper plates. Assemble up to 2hr ahead and chill, leaving the glaze to as late as possible.Strawberry rhubarb is one of those perfect pairs. Cool, then loosely wrap tin in clingfilm and store at room temperature. Get ahead: Bake pastry case up to a day ahead. To serve, arrange the strawberries on top and glaze with the jam. Spoon into the pastry case, level the surface, then chill for 30min until set. Whip the double cream in a separate bowl until stiff and fold into the crème pâtissière. ![]() To assemble, whiz the crème pâtissière until smooth, then return to the large bowl, or beat in the bowl with a handheld electric whisk. Cool in the tin, then transfer the pastry case to a serving plate or cake stand. Remove from the oven and brush the inside of the pastry with egg white. Bake for 20min, then remove paper and beans and return to the oven for 10min. Line the pastry with greaseproof paper and fill with baking beans. Preheat the oven to 190☌ (170☌ fan) mark 5. Prick the base all over with a fork, then chill for 15min. Trim the pastry to come about 3cm (1¼in) up the sides. Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) round springform tin. Scrape into a large heatproof bowl, remove the pod, cool and chill. Return to the pan and, whisking non-stop, bubble until thickened. Gradually add the milk to the egg mixture, whisking constantly. Heat the milk and vanilla pod until just boiling, whisking occasionally to encourage the seeds out of the pod. Mix the sugar, yolks and cornflour in a medium heatproof bowl until smooth. Shape into a disc, wrap in clingfilm and chill for 30min. Add the egg yolk and 3tsp cold water and pulse or stir with a blunt-ended cutlery knife until the pastry comes together. Add the sugar and whiz or stir to combine. Alternatively, rub the butter into the flour using your fingers. Whiz the flour and butter in a processor until the mixture resembles fine breadcrumbs. ![]()
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