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Name: Strawberry Rum Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 115 g Unsalted butter; (4oz); 225 g Plain flour; (8oz); 15 ml Icing sugar; (1tbsp); 450 g Strawberries; (1lb); 3 Egg yolks; (medium); 30 ml Caster sugar; (2tbsp); 5 ml Brown & Polson Cornflour;; 1 284 ml pot Waitrose Double; 30 ml Dark rum; (2tbsp)

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INGREDIENTS

115 g Unsalted butter; (4oz)
225 g Plain flour; (8oz)
15 ml Icing sugar; (1tbsp)
450 g Strawberries; (1lb)
3 Egg yolks; (medium)
30 ml Caster sugar; (2tbsp)
5 ml Brown & Polson Cornflour;
1 284 ml pot Waitrose Double
30 ml Dark rum; (2tbsp)

Servings

INSTRUCTIONS

Line the base of a loose bottomed 23cm (9") flan tin with baking parchment, lightly grease the base and sides. 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 190?C, 375F, gas mark 5, for 20 minutes. Allow to cool. To make the custard, place the cream in a pan and bring to simmering point. Whisk the egg yolks, 15ml (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 10ml (2tsp) rum. When cool, spread over the bottom of the flan case. 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. NOTES : 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.

NOTES

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Strawberry Rum Tart

115 g Unsalted butter; (4oz)
225 g Plain flour; (8oz)
15 ml Icing sugar; (1tbsp)
450 g Strawberries; (1lb)
3 Egg yolks; (medium)
30 ml Caster sugar; (2tbsp)
5 ml Brown & Polson Cornflour;
1 284 ml pot Waitrose Double
30 ml Dark rum; (2tbsp)

Line the base of a loose bottomed 23cm (9") flan tin with baking parchment,  lightly grease the base and sides.    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 190?C, 375F, gas mark 5, for       20    minutes. Allow to cool.    To make the custard, place the cream in a pan and bring to simmering point.  Whisk the egg yolks, 15ml (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 10ml  (2tsp) rum. When cool, spread over the bottom of the flan case.    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.        NOTES : 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.

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.