Wed, 18 June 2025
Summer Strawberry & Basil Custard Tart (Vegan)
Ingredients:
Instructions
1. Top and quarter or slice the strawberries (your choice on style).
2. Toss with lemon zest, lemon juice, sugar, and basil. Let them sit and macerate while you prepare the pastry and custard.
3. Preheat oven to 180°C (fan)
4. Lay pastry landscape-style. Fold the top third down to mark a guide, then cut it off.
5. Prick the remaining two-thirds with a fork to prevent puffing. Cut the top third into 3 long strips.
6. Brush the pricked base with eggless wash. Use 2 strips for the long sides and the third strip cut in half for the short ends to create a frame.
7. Transfer the parchment-lined pastry to a baking tray and bake for 22–25 minutes until golden and crisp. Cool completely before assembling.
8. Optional: Cut into smaller rectangles to make mini tarts.
9. In a saucepan, whisk together the milk, sugar, vanilla, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture simmers and thickens—about 5 minutes. Alternate whisk and spatula to avoid sticking.
10. Once thickened (it should coat the back of a spoon and be rather thick), remove from heat. Stir in vegan butter and salt until melted. Cover with clingfilm (direct contact to avoid skin forming) and let cool 10 minutes, then chill in fridge for at least 1 hour.
To assemble:
1. Place your cooled tart base onto a serving dish. Fill generously with the chilled pastry cream—pipe or spoon it in like you’re running a bath, go wild!
2. Top with your macerated strawberries—either casually spooned or artfully arranged. Finish with one of two ways:
3. Serve, slice, and enjoy the taste of summer in every bite!
Fri, 13 June 2025
Chef Simon O’Connell
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