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Strawberry and Woodruff Custard Tart

Strawberry and woodruff custard tart

Harrison Brockington, Head Chef at Gather, shares his recipe for a summery custard tart


For the sweet pastry

  • 250g unsalted butter
  • 175g icing sugar
  • 400g plain flour
  • 1 egg
  • Pinch of salt

For the custard filling

  • 13 egg yolks
  • 110g caster sugar
  • 750ml double cream
  • Handful of woodruff, or other wild aromats

For the strawberry jelly

  • 200g strawberries
  • 100g caster sugar
  • Handful of fresh elderflowers (optional for decoration)
  • 2 gelatine leaves, soaked in water


To make the pastry

  1. Mix the icing sugar, salt and flour together and rub in the butter until there is a breadcrumb-like texture.
  2. Add the egg, bringing the mixture together, cover this with cling film and chill overnight.
  3. Line a pastry case and blind bake at 180°C for around 20 minutes.
  4. Remove the weight from the centre of the baking tray and continue baking for another 10–15 minutes or until golden brown all over.
  5. Egg-wash the tart case three times.

To make the custard

  1. Whisk the sugar and egg yolks together, and the woodruff and cream together.
  2. Heat the woodruff and cream mixture, bringing it to a boil. Place some cling film over the pan and allow to infuse for 30 minutes.
  3. Bring this back to the boil, then strain into the sugar and egg yolks.
  4. Chill this final mixture in the fridge overnight.

To make the jelly

  1. Finely slice strawberries into a bowl and toss the sugar over the top.
  2. Place the bowl over a pan of simmering water to allow the strawberries to cook and release their natural juices.
  3. Strain the juices, then heat up and add in the gelatine.
  4. Decorate with elderflowers (optional).

To cook the tart and assemble the dish

  1. Pour the custard mixture into the pastry case, then cook at 120°C for 30–40 minutes or until the custard is just setting in the centre.
  2. Remove the tart from the oven and chill in the fridge.
  3. Top the chilled tart with the strawberry jelly mixture and chill once again.

To serve

Slice the tart – we usually serve it with homemade strawberry ice cream, but it’s perfect on its own too!

NOTE: If you cannot identify any of the wild ingredients used in this recipe in the hedgerows, please use an alternative rather than forage for plants and herbs you are not sure of!

Recipe by Harrison Brockington

Head Chef

Gather, Totnes


Harrison Brockington, Gather, Totnes

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