Scottish strawberry tarts recipe :) Bake with me!

[Music] hello there folks how are you doing I hope you've all had a brilliant D and that I find you all very well but if you're new as usual a very warm welcome to you as well so yeah this was the winner of the poll that I picked up in their community page last week and as you can see strawberry touch was the runaway winner with 66% of the Year vote and I was absolutely over the moon about that's because we all love strawberry tarts it's a perfect summer treat you know it's just one of those things you think of summer and you think you're strong but he's doing your strawberries and cream that kind of thing so they're basically if you've never heard of them they're just so we shot short crust pastry keys filled with either thick cream or a pastry cream which the kind of vanilla custard which is what I'm going to be doing today or you could even use a combination of both if you wanted and typically you would pop a strawberry and the top and then covered everything with a thick layer of strawberry sauce so that's what I'm going to be showing you today it's great simple to make but there are quite a few steps there are three main steps the first step you've caught is obviously your pastry cases then your felling and then the glaze for the top so one two three three steps but that's broken down into quite a few steps which I'll show you along the way but if you want to follow along and give them a regal for yourself I've listed everything and the description box down below and I've got Grahams and I've got cups the measurements don't need as well just in case you don't use grams but anyway so that's what I'm going to be using today first of all I've got a teaspoon of vanilla bean paste I've got three tablespoons of corn flour or cornstarch I've got 500 grams of sliced strawberries that's about two or two-and-a-half cups I've got 250 mils of whole that's fill fat milk which is about a cup I've got 350 grams of plain old purpose flour which is about two and a half cups I've got 150 ml of water which is about two thirds of a cup I think I've got 60 grams of white sugar which is about half a car and you'll also need some whole strawberries as many as you'll need you know just depends how many tarts you have at the end you make know where to put a strawberry and every single one of your touch I don't normally do that I've only used the strawberry in half of mine I've also got three tablespoons of golden caster sugar I've got a hundred grams of golden caster sugar which is about two thirds of a cup again 250 grams of cold cubed butter which is about a cup and I've got three egg yolks and finally a bit three tablespoons of butter oh let me catch my breath now but like I said don't worry about writing any of this down because everything I've just mentioned as in the description box down below so yeah let's move on and see what's next you'd also quickly need about two tablespoons of fresh lemon juice and this is their vanilla bean paste that I'm using I usually use Nielson Massey but I couldn't find any so I'm trying this one and you're also going to need a ten I'm using this one and a light that it's quite shallow because your cream is very very rich and your sauce is so tart so you don't want them ultra deep alright don't you mean you may want them deep you also need a cookie cutter the first thing we're going to do is the following so get yourself over to your cooker and then I medium heat you want to pappan your milk this is a fill fat milk and once it starts to simmer you can pop in your vanilla I just got very stir range you just want to bring up to this summer now whilst you're waiting you can get the rest of your ingredients you're going to need unto a bowl to a bold pop your egg yolks we're just making up a wee creme patisserie what a pastry cream and then to that you want to add two tablespoons of your cornflour and once your milk has came up to the summer you can add your golden caster sugar that's as three tablespoons mixes well together and you want to get up your cream from your kicker and just slowly add with us to your egg mixture and stir all that and again and put back over to your cooker and get it back in to the same saucepan that you're using element ago and just bring it back up to heat very gently just keep studying this until its second Oh take a few minutes and it should be looking like this Loveleen thick and silky smooth but going to be straining in us through yourself so don't worry if you've got a few lumps and unto another bowl you want to pop your 3 tablespoons of butter popper serve over the top and strain your custard mixture through they just want to mix all that together just making sure that your butter is melted into your custard I keep saying custard but the correct term is creme patisserie and you just want to cover that with cling film if you make sure that your cling film is actually touching your custard you wouldn't get a nasty film on the top and just leave that to cool completely and then we can move on and do a PhD theses so pop your flour into a bowl followed by this very cold butter I even dust in the freezer you just went to and with your fingertips rub your butter into your flour until you've got a rough bread crumb and it should look like this that's a lovely but city keys is beautiful and once it's all rubbed together you can add your golden I'm using golden caster sugar but feel free to use whatever sugar you like I just like this you know the taste of this one but you can use you know just normal sugar if you prefer you went to bring all us together and your bowl and don't what if you think is looking dry because it's because it's a short crust it will be quite dry so this is ideal you just went to light lightly flour your surface and work your pastry into a bowl easy like I said this is such an easy recipe but there are a few steps and you want to roll this out to about half a centimeter thick get up your pastry cutter and depending on the size of the cutter that you're using you know that that'll determine how many how many pieces you're getting I actually got 12 and a half so I made them twelve tarts I just want to grab your 10 this is a brilliant non-stick pan but you know if you're not sure you may want to grease your pan but I knew that that's one you know nothing sticks to you just want to pop your cases and to your 10 and sort of place them down with your fingers very gently and then going with a fork and plate to the pieces this is going to help them you know stay flat when they're being baked in the oven and they wouldn't arise up too much so pop these on at gas mark 5 the other temperatures are on the screen just no but about 15 to 20 minutes or until they're golden whilst you're waiting you can tidy up so this has made just out the oven they went to ladies killed completely and the 10 before you to move them because they're so fragile you don't want to fall apart so while you're waiting you can go and do your source you can buy this readily made you know it's available everywhere but if you want to be eating sauce this is just her idea so popular whatsit and followed by your strawberries and then your sugar and then your lemon juice and just lay everything come up test summer you just want to summer that's perfect ten minutes it's so pretty easy this is a very very tart source because of obviously the lemon juice in the flesh strawberries if you prefer a sweeter more artificial you know sort of strawberry flavor you might want to go for the one that you can buy premade and your local shop because this may not be for years very tart you just want to put everything through us selves push through as much liquid as you can and any strawberry or seeds that anything that you've got left and your serve you can just discard this we're only looking for at the clear liquid and a lovely vibrant color and you want to put this back into your pan and we're going to second that's new you want to get out be your tablespoon of cornflour mix it with a tablespoon or two over water mix those together get your mixture back up to a simmer and add to this to your sauce and just keep stirring until it goes nice and thick that's a lonely take a couple of minutes and I'll turn into lovely setup you just want to put this into a joke at a ball or whatever you've got and just leave that to the side again until it kills once I've written this kill your cases are kill your custard is kill and your sauce is kill you can go ahead and assemble this is the part I like and thanks to those who point to date in my meals of the week last week that I got the month wrong I got a laugh at that so I've made sure that say the connect month for tomorrow for mules of the week the first thing you want to do is give your damn pastry cream our Easter sort of gone craze that by now and I just like to put mine into a bag that makes filling these up so much easier than with us spin but you don't have any bags you know just use a spin just takes about longer this just makes it so much quicker but if you don't have one of these bags of you my beavers that block bag something like that just snip the corner off cuz they doesn't use up nose a lot so late and dump the corner off in the bag and the like I said just as many strawberries you want to use you might want to use one on every single we tarped but I just generally do it in half and then we're going to put the glaze on the ones that don't have the strawberries just makes half them are we bet definite I think so they're not all the same so like I said I'm just going to glaze the other half that don't have the strawberries and don't you look pretty so cute and absolutely delicious other where like I said they are so easy to me so pretty easy but you know that'll be that time-consuming because you're making the PhD you're making the felling you're making legalese but you can buy all of these things and this thought you know and the shops the readily available if you don't want to be a pastry you can buy pastry cases if you don't want to make the filling you can just buy some double cream and whip up you know if you don't want to make the strawberry sauce you can buy it absolutely everywhere so it's up to you you don't have to make it from from you know beginning to end you can packing you know packing next whatever packing mix pack what if you don't want to do just do what you do want to do it's entirely up to you obviously so thank you very much again for popping over guys and seeing what's going on and hanging around so I know that says I'm about late it's just been one of those weeks or has but I really appreciate you coming over you know as I always do and as usual meals of the week going up tomorrow so yeah so be bundi all the way through till today not not today tip tomorrow which is Sunday oh for goodness I'm going to go no I just can't thank Street like I said really hectic week so until I see you next guys from our host two years or Lots I love Maine to Tiki area shelves and I'll see you soon bye for now bye now you

Channel: What's For Tea?

Views: 34,513

Keywords: strawberry tarts, scottish strawberry tarts, strawberry tarts recipe, scottish tarts recipe, easy strawberry tarts, strawberry tart recipe, strawberry tartlet recipe, strawberry tartlets recipe, traditional strawberry tart recipe, baker recipe strawbery tarts, creme patisserie recipe, easy creme patisserie recipe, creme patisserie tarts, pastry cream, pastry cream recipe, scottish recipe strawberry tarts, isle of arran, scottish tarts

Id: O279ZOaiw3A

Length: 13min 27sec (807 seconds)

Published: Sat Jun 29 2019