Strawberry Tart

Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard and the crunch of buttery, walnut pastry...you have to try this!

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• Walnut Pastry

• 1⁄2 cup butter, room temperature
• 2 1⁄2 tablespoons sugar
• 1⁄2 cup  finely chopped walnuts
• 1  egg, beaten to blend
• 1  teaspoon  almond extract
• 1 1⁄3 cups all-purpose flour

• Vanilla Custard

• 2  egg yolks, room temperature
• 2 1⁄2 tablespoons sugar
• 2  tablespoons cornstarch
• 1⁄2 teaspoon vanilla
• 2⁄3 cup milk
• 6  tablespoons butter, room temperature
• 4  cups strawberries, hulled and rinsed
• 1  cup red currant jelly
• 1  cup  whipping cream
• 1  teaspoon icing sugar

Directions

1. Preheat oven to 350°F; butter a 10 or 11 inch tart pan with removable bottom.
2. For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
3. For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
4. To whip cream: Beat whipping cream with icing sugar until soft peaks form.
5. To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.