For the shells:
- 175g of plain flour
- 25g of caster sugar
- 100g of butter
- 2 tbsp of water
For the custard:
- 3 large eggs
- 4 tbsp turbonado sugar
- 1/2 tsp of vanilla bean paste
- 300ml heavy whipping cream
For the pavlova:
- 3 large fresh egg whites
- 175g caster sugar
- 100ml of double cream whipped
- Sliced Strawberries
Make the shells:
- Mix together the plain flour and sugar
- Rub together the butter into the flour-sugar
- Add the water slowly mix to form the pastry
- Refridgerate the pastry for at least 15 minutes
- Cut into 4 inch (10cm) rounds , turn a muffin tin upside down and cover the outside of the muffin forms with the pastry ( This was you get deep pastry cases but they are easier to get out then putting them into the muffins forms). Return to the fridge for 10 minutes
- Bake in a preheated oven at 400F for 15 minutes
- Remove from the muffin tray while still hot and allow to rest.
While shells cool, make the custard:
- Place the cream in a heavy-based saucepan add the vanilla bean paste
- Heat the cream to boiling point.
- Beat together the eggs and sugar
- Whisking as you do so, gradually pour the hot cream into the egg mixture and mix well.
- Pour the egg and cream mixture into the saucepan and cook over a low heat, stirring constantly, for 5 minutes until the mixture thickens into a custard. Take care not to let it come to the boil.
- Divide the custard among the pastry tart cases and set aside to cool.
Make the pavlova:
- Preheat to 300F.
- Whisk the egg whites until stiff and peaking ( until you can hold the bowl upside down without the mixture sliding out). Make sure you do this in a totally clean bowl (water or oil stops the whites going stiff)
- Slowly fold in the caster sugar a tablespoon at a time
- Form a circle of meringue on a baking paper covered baking sheet
- Place the meringue in the oven, and immediately turn the oven down to 285F.
- Cook for one hour and if possible leave in the oven overnight until cool
- Layer with cream and strawberries.