- 150g (1 cup) plain flour
- 55g (1/2 cup) almond meal
- 60g (1/3 cup) icing sugar mixture
- 125g chilled butter, chopped
- 1 egg yolk
- 600ml thin cream
- 1 teaspoon Queen vanilla bean paste
- 2 eggs, lightly whisked
- 4 egg yolks, extra
- 100g (1/2 cup) caster sugar
- 1 x 250g punnet strawberries, washed, hulled, quartered
- 1 tablespoon caster sugar, extra
- 2 teaspoons rosewater
- 2 tablespoons brown sugar
Place flour, almond meal, icing sugar and butter in the bowl of a food processor. Process until it resembles fine breadcrumbs. Add egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Divide pastry into 6 equal portions. Roll out 1 portion to a 3mm-thick disc. Line a 3cm-deep, round 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest.
Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 8-10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 8-10 minutes or until golden. Reduce oven temperature to 160°C.
Meanwhile, combine cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture simmers (do not boil).
Whisk together the egg, extra egg yolks and caster sugar in a medium bowl until combined. Gradually whisk in the hot cream mixture. Pour among pastry cases. Bake in oven for 15-20 minutes or until just set. Set aside for 15 minutes to cool. Cover loosely with plastic wrap and place in the fridge for 2 hours to chill.
Meanwhile, combine the strawberries, extra caster sugar and rosewater in a bowl. Cover with plastic wrap and place in the fridge to develop the flavours.
Preheat grill on high. Sprinkle custard evenly with brown sugar. Cook under grill for 2-3 minutes or until sugar bubbles and caramelises. Top tarts with rosewater strawberries and serve immediately.