Strawberry and Frangipani Tart with Yoghurt Sorbet

Sweet pastry

1. Beat the butter in an electric mixer until even texture (3 – 5 minutes). Add the icing sugar and mix to just combine.
2. Add egg yolks and 25ml of water and mix to combine
3. Sift the flour onto a work surface and make a well in the centre. Add the butter mixture to the well and gradually work in the flour to form a dough
4. Knead several times with the heel of your hand until smooth. Refrigerate until firm (3 – 4 hours).
5. Roll pastry on a floured surface to about 5mm thick and use to line six 12cm-diameter tart tins or one 20cm tart tin. Refrigerate until firm (2 – 3 hours).

Frangipani

1. Preheat the oven to 180°C and using foil blind bake the tarts until golden (20 – 25 minutes). Remove the foil and set aside
2. Combine the icing sugar and almond meal in a bowl. Set aside
3. Beat the butter with an electric mixer until fluffy (3 – 5 minutes). Add the almond mixture and mix in well to combine.
4. Add the eggs, egg yolk then the flour and amaretto and combine.

Yoghurt sorbet

1. Combine the milk, sugar and glucose in a saucepan and bring to the boil over medium-high heat. Set aside to cool.
2. Whisk in the yoghurt and lemon juice then refrigerate to cool completely
3. Freeze in an ice-cream machine. Sorbet is best churned 1 hour before serving
4. Fill the pastry shells with the frangipani mix (5mm from the top). Bake until golden and the centre springs back when lightly touched (10 – 12 minutes, but possibly longer for a bigger tart).
5. Allow to cool then brush with the jam
6. Thinly slice the strawberries and divide amoungst the tarts. Drizzle with extra jam, dust with icing sugar and serve with yoghurt sorbet