AT A GLANCE
"This tart is delicious," says Boetz. "Fold fresh goat's curd through vanilla anglaise, dollop it in a crisp tart shell and top with in-season strawberries." We've made bite-sized 5cm-diameter tarts, but larger 10cm-diameter tarts work well with this recipe too.
|01||For sweet pastry, process butter, icing sugar and vanilla in a food processor or Kitchenaid until pale, add eggs one at a time, processing after each addition, then process to combine. Add flour and pulse to just combine, turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).|
|02||For goat’s curd crème pâtissière, warm milk, cream and vanilla in a saucepan over medium-high heat (do not bring to the boil). Whisk yolks and sugar in a bowl until pale, then whisk in flour. While stirring, slowly pour in warmed milk. Strain through a sieve back into pan and whisk continuously over low-medium heat until thickened (4-5 minutes; do not boil). Transfer to a bowl, cover closely with a round of baking paper and refrigerate until firm (1-2 hours). Just before serving, whisk in goat’s curd and lemon rind until smooth.|
|03||Preheat oven to 180C. Roll out pastry to 5mm-thick between 2 pieces of baking paper and line sixteen 5cm-diameter loose-bottomed tart tins lightly brushed with butter. Trim edges and refrigerate for 10 minutes to rest, then blind-bake until edges are light golden (12-14 minutes). Remove paper and weights and bake until bases are light golden. Set aside to cool, then remove tart cases from tins and set aside.|
|04||Meanwhile, place sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (1-2 minutes). Add liqueur and set aside to cool.|
|05||To serve, spoon or pipe goat’s curd crème pâtissière into tart cases, top with strawberries, drizzle with a little syrup and serve.|
Note Goat's milk is available from select health-food shops.
SWEET LATE-HARVEST RIESLING. , suggested by MAX ALLEN