Summer Recipe: Strawberry Tart with Chambord Crème & Vanilla Ice Cream

Summer is much anticipated both for the seasonality it brings to ingredients and the beautiful weather that comes with it. As one of the best restaurants in the Cotswolds it is perfect timing for our Pastry Chef Alice to share her recipe for a strawberry tart with Chambord crème patisserie and vanilla ice cream – it’s the perfect treat on a warm summer’s afternoon.

To make the strawberry tart, you will require the following ingredients. This recipe is split into three parts for your convenience:

Crème Patisserie:

280g whole milk

1 vanilla pod (split and seeds scraped out)

60g caster sugar

4 x egg yolks

25g strong flour

7g cornflour

20g Chambord

Combine milk, half the sugar, and vanilla seeds in a pan on medium heat

In a bowl, whisk remaining sugar and egg yolks until combined

Add sieved flour and cornflour to the egg mix and whisk to combine

When milk mix is hot, pour over the bowl of egg mix and whisk fast

Pour whole mixture back into the pan and whisk continuously on heat until thickened

Once cooked, tip the mixture into a clean bowl and cover with cling film (touching the surface to prevent skinning)

Once the mixture is cool, whisk thoroughly to create a smooth consistency, not forgetting to add the Chambord!

Shortcrust Pastry:

200g plain flour

100g cold diced butter

50g egg

5g vanilla essence

5g salt

10ml water

Combine flour and butter together in bowl and rub between fingertips until sand like consistency

Create a well in the centre and pour in remaining ingredients

Mix together with spatula until just combined

Place onto workbench and kneed with palm of hand 3 times to bring mix together

Wrap in cling film and refrigerate for 20 minutes

Roll out evenly on floured surface and use a fork to pierce holes throughout entire surface

Prepare 7cm tart rings on a baking tray with paper and cover each with pastry, using your fingers to press pastry into the sides and base of ring

Trim the top of the pastry but leave enough to allow the shell to shrink in the oven. Let cool before resting in the fridge for 10 minutes.

Preheat oven to 120C

Fill the tart shells with baking beans and blind bake for 8 mins

Remove beans and bake for a further 15 mins

Remove from oven when golden and allow to cool

Once the tart shell has cooled, use a scale to fill each shell with 20g of the Chambord cream, ensuring that the cream is level. Thinly slice the strawberries into semi circles and arrange neatly around the tart shell. Finally, glaze with hot apricot nappage if desired.

To make the Vanilla Ice Cream

250g whole milk

2 vanilla pods (split and seeds scraped out)

250g whipping cream

120g egg yolks

75g sugar

20g trimoline (if desired)

Combine milk, half the sugar and vanilla seeds in a pan on medium heat. In a bowl combine egg yolks, the remaining sugar and trimoline – whisk to combine.

Once milk mixture is hot, pour over egg mix and whisk quickly

Pour all back into pan and use spatula to stir in a figure of 8 constantly until mixture reaches 82C

Sieve into a tray over ice and allow to cool

Place cooled mixture into desired ice cream maker container and allow to freeze overnight

Churn in ice cream maker the next morning

Serve alongside the strawberry tart

Alice adores making this recipe in The Restaurant kitchen. “This is a nice simple dessert for people to replicate at home – it is perfect for the summer months.”

If you are looking for a stay and dining experience that epitomise luxury, Cotswolds hotels such as Lords of the Manor are the only destination you need. Why not reserve a table at our newly refurbished restaurant to sample our delicious menu for yourself?

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