The weather might think otherwise, but summer is still officially here, so
you’ve got plenty of time to enter our fantastic summer baking competition.
Here at Morphy Richards, we’ve been eagerly trawling through all the entries
to our Foodies100 competition to find some tasty treats that we love the look
We shared a few entries with you last month and we’ve got another for you
right here, which will hopefully inspire you to submit your best summer baking
recipe. Don’t forget, you don’t need to be a blogger to enter – we’ve got a
prize for the best blogger recipe and one for a non-blogger too!
This scrumptious looking Strawberry Tart with Elderflower Pastry Cream has
come in from How
to Cook Good Food.
FOR THE PASTRY :-
180g unsalted butter chopped into cubes
- 240g plain flour sifted
- pinch of salt
- splash of water
FOR THE ELDERFLOWER PASTRY CREAM -RECIPE ADAPTED FROM
STEPHANIE ALEXANDER’S THE COOK’S COMPANION
8fl oz (240ml) milk
- 150g caster sugar
- 50g cornflour
- 6 egg yolks
- 8-10 tbsp elderflower cordial (I used my home -made cordial from Karen at Lavender & Lovage’s recipe HERE but used 2 oranges, 1 lemon
and half white half demerara sugar)
FOR THE TOPPING :-
1 punnet of strawberries sliced
- Icing sugar
FOR THE PASTRY :-
Place the butter, salt and flour in a bowl and work the mixture with your fingers until it resembles breadcrumbs. You could
also use a food processor for this
- Add enough water to bring the mixture into a ball of pastry. It will not take more than a few splashes to do this.
- Work it gently into a ball as the less you handle the pastry the lighter it will be.
Wrap in cling film and keep it in the fridge for at least 30 minutes to rest.
FOR THE ELDERFLOWER PASTRY CREAM :-
Heat the milk in a pan until it is hot but not boiling.
- Meanwhile, in a bowl whisk together the egg yolks, sugar and cornflour.
- Pour the hot milk onto the egg yolk mixture then return it to the pan.
- Stir the pastry cream until it begins to thicken over a medium heat.
When it begins to bubble you will need to beat it as it will begin to thicken quickly and you don’t want it to catch on the bottom of the pan. (This took longer than I expected, about 10 minutes)
- Remove from the heat and let it cool before you add in the elderflower cordial then cover with cling film until you are ready to use it.
TO ASSEMBLE :-
Roll out the pastry to line a tart tin and bake it blind until it is cooked through, about 20 minutes at 160 degrees.
- When it is completely cold pour in the pastry cream and spread it evenly over the pastry base.
- Top with sliced strawberries and then dust liberally with icing sugar.
If you’ve got a great recipe you want to enter into the competition, you’ve
got until August 31st to share it with us. You could be in with a
chance of winning a stunning Morphy
Richards Hand Blender Set, which is available in a selection of different
colours including red, cyan, yellow and cream. Check out the full competition
details on the Foodies100 website.