Name: Boland fruit tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 45.00 ml cornflour; 75.00 g castor sugar; 425.00 ml milk; 3.00 eggs extra-large, yolks only; 1.00 ml almond essence; 250.00 ml cream fresh, whipped to stiff peaks; 5.00 ml vanilla essence; 500.00 g strawberries; 2.00 ml vinegar white; 15.00 ml castor sugar; jam strawberry or other suitable jam; 1.00 readymade shortcrust pastry; 1.00 eggs whites only, beaten; 45.00 ml flour cake

Recipe Disclaimer

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Ingredients (14)

45.00 ml	cornflour
75.00 g	castor sugar
425.00 ml	milk
3.00	eggs — extra-large, yolks only
1.00 ml	almond essence
250.00 ml	cream — fresh, whipped to stiff peaks
5.00 ml	vanilla — essence

TOPPING

500.00 g	strawberries
2.00 ml	vinegar — white
15.00 ml	castor sugar
	jam — strawberry or other suitable jam
1.00	readymade shortcrust pastry
1.00	eggs — whites only, beaten

FILLING

45.00 ml

flour — cake

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Method:

Line a 26 cm pie dish with the shortcrust pastry, prick the bottom with a fork and brush with beaten egg white. Chill, then bake blind at 200 ºC (400 ºF) until light brown.
FILLING
Sift the cake flour and cornflour together, add the castor sugar and mix with a little of the milk to form a paste. Add the egg yolks and mix well. Bring the remaining milk to the boil and then gradually stir it into the flour mixture. Return the milk mixture to the saucepan and heat until a thick custard is formed. Stir in the almond essence. Cover with greased butter paper and leave to cool. Fold the cream and vanilla essence into the custard mixture and spoon into the prepared pie dish. Spread evenly and chill.
TOPPING
Marinate the strawberries for at least 30 minutes in the vinegar and castor sugar, preferably overnight in the fridge. Drain and arrange on top of the custard. Brush with a little melted strawberry jam and chill for at least 2 hours before serving.