Strawberry crumble tart
11/4 cups flour
Pinch salt
2/3cup caster sugar
90g cold butter, cubed
1 egg yolk
1 egg
1/4 cup caster sugar, extra
1/2 cup sour cream
1 tsp vanilla essence
1 punnet strawberries, hulled and halved
Icing sugar, to dust
1. Lightly grease a 20cm tart tin. Combine flour, salt, sugar and butter in the bowl of a food processor. Process until the mixture resembles coarse breadcrumbs.
2. Reserve 1/3 of this mixture for the topping. Combine the egg yolk with the remaining mixture, then press this into the base and sides of the tart tin. Prick the base with a fork and chill for 30 minutes, while the oven heats to 190°C.
3. Bake the tart base for 10 minutes or until golden brown and set. Reduce the oven to 160°C. Whisk the egg with the extra caster sugar, sour cream and vanilla. Pour this mixture into the cooked tart base.
4. Arrange the strawberries on top, then sprinkle with the reserved crumb mixture. Return to the oven for 25 minutes or until filling is golden brown and just set. Dust the tart with icing sugar to serve.
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