Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease 6 x 10cm fluted tartlet tins.
Place the flour, Stork Block and caster sugar into a food processor and blitz until mix resembles fine breadcrumbs. Add 2 brimming dessert spoons of cold water and blitz again until a dough just forms. Turn out onto a floured surface, roll out thinly and line 6 tartlet tins, trim the pastry. Leave to rest for 15 minutes in the fridge
Then place on a baking sheet, prick the bases lightly with a fork and bake blind for 15 minutes. Remove the baking beans and greaseproof and bake for a further 5 minutes or until pastry is cooked and tinged golden brown. Leave to cool.
Using a pestle and mortar thoroughly pound the basil leaves and sugar, until the sugar is green. Place the Stork, flour, Elmlea, milk and essence together in a saucepan. Bring to the boil whisking constantly until thickened. Remove from the heat and whisk in the egg yolks and the basil sugar, leave to cool.
- Divide the pastry cream between the pastry cases. Hull and thinly slice the strawberries and arrange in a circle over the cream. Finish with a strawberry in the centre, dust with icing sugar and serve.
- Temperature: 190°C, 170°C fan, Gas mark 5 oC
- Baking time:
- Serves: 6