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    Strawberry Rum Tart

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    Strawberry Rum Tart

    Fresh strawberries, steeped in rum, are arranged over rich custard on a shortbread base. Chill for 4-5 hours before serving and the result is a mouthwatering tart. If preferred, steep the strawberries in kirsch instead of rum.

    • Preparation time: 1 hour, plus 4-5 hours chilling
    • Cooking time: 20 minutes
    • Total time: 6 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6 - 8


    • 225g plain flour
    • 1tbsp icing sugar
    • 115g unsalted butter
    • 1 x 284ml pot Waitrose Double Cream
    • 3 medium egg yolks
    • 2tbsp caster sugar
    • 1tsp Brown & Polson Cornflour
    • 2tbsp dark rum
    • 450g strawberries


    1. Line the base of a loose bottomed 23cm flan tin with baking parchment, lightly grease the base and sides.
    2. Sift the flour and icing sugar together. Melt the butter until soft and rub into the flour mixture until it is the consistency of sand. Press into the base and sides of the flan tin and chill for 20 minutes. Prick the base and place in a preheated oven 190ºC, gas mark 5, for 20 minutes. Allow to cool.
    3. To make the custard, place the cream in a pan and bring to simmering point. Whisk the egg yolks, 1tbsp sugar and the cornflour together in a bowl. Continuing to beat, gradually add the cream. Return the mixture to the pan, stir over a low heat until the custard thickens and add 2tsp rum. When cool, spread over the bottom of the flan case.
    4. Hull the strawberries and slice lengthways into a bowl. Sprinkle with the remaining sugar and rum, and steep in this mixture for 15 minutes. Arrange the fruit over the custard, making sure it comes right to the edge of the tart. Chill for 4-5 hours and serve with extra cream.

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