Strawberry Tarts

Instructions

Make the shells:

1. Mix together the plain flour and sugar
2. Rub together the butter into the flour-sugar
3. Add the water slowly mix to form the pastry
4. Refridgerate the pastry for at least 15 minutes
5. 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
6. Bake in a preheated oven at 400F for 15 minutes
7. Remove from the muffin tray while still hot and allow to rest.

While shells cool, make the custard:

1. Place the cream in a heavy-based saucepan add the vanilla bean paste
2. Heat the cream to boiling point.
3. Beat together the eggs and sugar
4. Whisking as you do so, gradually pour the hot cream into the egg mixture and mix well.
5. 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.
6. Divide the custard among the pastry tart cases and set aside to cool.

Make the pavlova:

1. Preheat to 300F.
2. 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)
3. Slowly fold in the caster sugar a tablespoon at a time
4. Form a circle of meringue on a baking paper covered baking sheet
5. Place the meringue in the oven, and immediately turn the oven down to 285F.
6. Cook for one hour and if possible leave in the oven overnight until cool
7. Layer with cream and strawberries.