They couldn’t beat the Blues but Queenslanders are a winner when it comes to growing Strawberries! It’s been at least a year since I’ve seen Strawberries this good and at this price .. AND of course, they are on special this week!
110 gm caster sugar (½ cup)
40 ml liqueur, such as Cointreau or framboise
375 gm strawberries, hulled, cut into wedges
230 gm unsalted butter, softened
150 gm pure icing sugar
Scraped seeds of 1 vanilla bean
250 gm plain flour (1 cups)
Goat’s curd crème pastry
200 ml free-range goat’s milk (see note)
100 ml pouring cream
1 vanilla bean, split and seeds scraped
4 egg yolks
140 gm caster sugar
30 gm plain flour
200 gm goat’s curd
Finely grated rind of 1 lemon
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).
For goat’s curd crème pastry – 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.
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
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.
To serve, spoon or pipe goat’s curd crème pastry into tart cases, top with strawberries, drizzle with a little syrup and serve.