Strawberry and Lavazza custard tart

Serves 8-12

INGREDIENTS

For the pastry

225g plain flour

100g butter

75g caster sugar

1/2 tsp salt

3 large eggs

1tsp Lavazza instant espresso

For the filling

8 x large eggs

400ml double cream

100ml whole milk

50g caster sugar

75ml Lavazza espresso

To serve

400g British strawberries

Specific equipment

30cm pie case with a removable bottom

Baking beans / rice

Baking parchment

INSTRUCTIONS

First make the pastry. You can do this by hand or in a food processor.

Cube the butter (make sure it's nice and cold) and add to the flour. Using your fingers or the pulse button on your processor bring the mixture together until it looks and feels a bit like breadcrumbs. Add the sugar and mix, finally add 2 of the eggs, nice and beaten and mix until it comes together in a soft ball of pastry.

Cover with clingfilm and put in the fridge to chill for at least 30 mins. When nice and cold roll out to a thickness of around half a centimetre and transfer to a 30cm pie case. Put back in the fridge for another 30 mins and pre-heat your oven to 180C fan.

When the pastry feels nice and stiff line with baking parchment and fill with baking beans to keep the tart nice and flat. Bake on 180C for around 15-20 minutes, or when you lift parchment the sides and base are beginning to brown.

Remove the parchment and turn the oven down to 130C. Brush the bottom of the base with the remaining egg and bake the case for another 15 mins.

Remove the pastry case from the oven and allow to cool completely. In the meantime, separate the yolks from the whites of the 8 eggs and add the sugar, beat well until nice and light and fluffy. Heat the cream, milk and Lavazza espresso mixture until it’s just about to boil and add a dash to the eggs, mix well and keep adding the hot cream. Strain to remove anything that hasn’t combined and pour into the pastry case, leaving about half a centimetre from the top of the pastry (TOP TIP put the pastry case in the oven before you add the filling!).

Bake for 35 minutes at 130C or until the sides are set but the middle still gives a little jiggle when moved around. Remove and allow to cool.

Carefully slice the strawberries and arrange on top of the cooled tart, slice and enjoy with a cup of beautiful Lavazza coffee.

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