Strawberry Custard Tart

Hairdressers.

They're either people you'd love or people you'd hold a grudge with. 

I went to a reputable saloon a few nights ago. I was excited. I was anxious. After directing the lady very specifically, she began prepping my hair. And that moment her hands touched my hair, I apologized to my previous hairdresser.

As she combed pulled my hair like you would to feathers of a chicken, ignoring the constant clicks of my impatient tongue, I knew I was in deep mumbo jumbo.

Then the first cut.

I stared at the mirror.

(scissors snapped) "Wait a second." 

(scissors snapped) "No.. no.. That wasn't 2 inches."

I sit there, my hair as a hostage. As the scissors continued its path of destruction, from the corner of my eye, on the floor, lay my hair 4 maybe 5 inches long. 

(scissors snapped) "you..."

(scissors snapped) "you..."

(scissors snapped) "F*ck you bitch!!!"

"F*ck.... (scissors snapped) you..."

Pastry: 9" baking pan and 3" height on the sides.
Custard: fills in two-third the height of the pastry.

Shortcrust Pastry
200 g plain flour
1 tsp salt
1 tbsp caster sugar
120 g unsalted butter, chilled and cubed
2-4 tbsp ice water
Note: Butter is more smoothly combined into the flour in a short dough. Hence, pastry is not flaky or light.
1. Combine flour, salt and sugar in a mixing bowl. Using your fingertips, rub the butter into the flour until it forms the texture of bread crumbs.
2. Make a well in the middle and pour 2 tbsp of ice water. Using your fingers like a claw, turn and twist to combine. If dough is still not formed, add 2 more tbsp of water, turn and twist. (The amount of water needed varies with the absorbability of the flour itself).
3. Form a ball, dust counter with flour and knead 2-3 times. Wrap in a plastic wrap and chill for 20 minutes.
4. Remove from fridge, dust the counter and roll out into the thickness of a gold coin (one-eight of an inch). When lifted up, you should be able to make out the shadow of your hand from behind the dough.
5. Fit into desired baking pan and knead the sides into an even layer. Cut off the excess. Wrap and chill. This can be chilled until you need it.
6. Preheat oven to 375F. Prick the dough with a fork and bake for 20 minutes. If the dough rises due to air pocket, use the back of a metal spoon to flatten. Increase temperature to 400F and bake for 8-10 minutes.
7. Remove from oven and let chill in pan for 10 minutes before placing it on a cooling rack.

Custard
3 egg yolks
140 g caster sugar
1 tsp salt
2 tsp vanilla
25 g plain flour
30 g corn starch/ corn flour
600 ml milk.
6 tbsp rum (optional)
1. In a mixing bowl, combine egg yolks and 40 g of sugar. Mix until yolks turn pale and double its volume. Add salt and vanilla.
2. In a separate bowl, combine both flours with a little milk. Strain to avoid lumps and add into the yolk mixture.
4. In a medium pan, heat the remaining milk and sugar over low heat. Stir constantly to avoid burning. Milk and sugar burns easily and will leave a burnt scent.
5. When milk boils, pour the egg yolk mixture whilst stirring. Stir over low heat until custard thickens. When custard seems to curdle unevenly, continue stirring over heat and custard will smoothen.
6. When desired texture is acquired, remove from heat. Take note that custard needs to be thicker for a bigger tart to allow cutting.
7. Remove from heat and let cool at room temp. Add rum. Chill in fridge.

Strawberry Custard Tart
9" shortcrust pastry
1 custard recipe
250 g strawberries, washed.
1 tbsp jam, melted OR 1 tbsp icing sugar
Assemble:
1. Allow both pastry and custard to cool to room temp. Fill pastry with sufficient custard.
2. Line the tart with Strawberries as desired.
3. Brush strawberries with melted jam OR dust with icing sugar. Refrigerate for at least 2 hours before serving.

Experience.

Jes