|Strawberry and hung curd tart|
|Strawberries from Shillong|
300 grams hung curd
100 ml double cream
3 tbsp icing sugar
1 tsp vanilla extract
About 500 grams strawberries, hulled and halved
I used shortcrust pastry that I had in the fridge. It was enough for an 8 inch tart tin. I baked it blind at 190C for 15 minutes without trimming the edges. Then I removed the beans and baked it for another ten minutes. After it cooled down I trimmed the edges.
For the filling, whiz the hung curd, icing sugar, vanilla extract and double cream until thick. Spoon into the cooled pastry case and level. Top with the strawberries (leaving some for the puree) and chill in the fridge for at least two hours.
Blitz the remaining strawberries with the icing sugar. Check the sweetness. Just before serving, spoon it over the tart.
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