“Are wild strawberries really wild? Will they scratch an adult, will they snap at a child? Should you pet them, or let them run free where they roam? Could they ever relax in a steam-heated home? Can they be trained to not growl at the guests? Will a litterbox work or would they make a mess? Can we make them a Cowberry, herding the cows, or maybe a Muleberry pulling the plows, or maybe a Huntberry chasing the grouse, or maybe a Watchberry guarding the house, and though they may curl up at your feet oh so sweetly can you ever feel that you trust them completely? Or should we make a pet out of something less scary, like the Domestic Prune or the Imported Cherry, Anyhow, you’ve been warned and I will not be blamed if your Wild Strawberries cannot be tamed.” – Shel Silverstein – “Where the Sidewalk ends”
In an attempt to hold on to the summer months in OZ, I thought I would share my attempt to tame the strawberries..introducing the white chocolate and strawberry tart….
1.5 cups plain flour
Half cup icing sugar
125g chilled butter
6 egg yolks- chilled
200 g white chocolate
Two punnets of strawberries hulled and cut in half
375ml thickened cream
Teaspoon vanilla extract
- First step is to make the pastry case, pre heat the oven to 180 degrees.
- In a food processor blitz the flour, sugar and cubed butter until it resembles bread crumbs.
- Add 3 of the egg yolks and about a tablespoon of iced water. Blitz until forms a dough. As there is so much butter it will be soft so turn out and put into a ball and place in the fridge to cool for 10mins.
- Roll to a disc to fit a 23cm round loose base tin. It is best to roll out between two sheets of baking paper. It will probably be soft again so you may want to place in fridge for 10 mins. Then place into the greased dish. Prick base all over with a fork
- Cover base with some baking paper and pastry weights (or rice) and place in oven for 15 mins. Then remove paper and weights and cook for another ten mins….
- While this is baking, heat the cream and white chocolate until the chocolate melts, this should be in a pan on a low heat.
- Remove from heat and add the vanilla extract and whisk in the remaining three egg yolks.
- Pour mixture into case, I normally place the case on a lined baking tray incase it leaks a little!
- Reduce the oven to 140 degrees and then bake for around 35 mins( or until just set when you touch the top).
- When almost cool, place the strawberries as per the picture! Voila enjoy!
Have a fantastic weekend, meanwhile on with the colourful adventure………