INGREDIENTS

• 500ml Simply Better Single Source Irish Jersey Cream
• 1 Jar Simply Better Sicilian Lemon Curd
• 250g Simply Better Irish King Strawberries, sliced
• 50g Pistachios

For the Sweet Shortcrust Pastry:

• 175g Plain Flour
• 100g Butter, diced and chilled
• 50g Caster Sugar
• Pinch of Salt
• 1 Simply Better Free Range Corn Fed Egg
• ½ Tbsp. Simply Better Organic Irish Jersey Milk
• Zest of ½ Lemon

METHOD

1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to 180°C (350°F/Gas Mark 4).
3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up.
4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely.
5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.