Ingredients
- 300 g of caster sugar
- 1 tbsp of fresh mint, chopped
- 300 g of shortcrust pastry
- 150 ml of pimm's
- 5 eggs, separated
- 80 g of butter, cubed
- 1 orange, juice and finely grated zest only
- 3 tbsp of cornflour
- 500 g of fresh strawberries, hulled and halved
Method
Step 1
Heat the oven to 200°C/180°C fan/Gas 6.Step 2
Roll out the pastry on a flour-dusted surface and use to line a 25cm loose-bottomed flan tin. Line with baking parchment and beans and bake blind for 20 minutes.Step 3
Remove the beans and parchment and cook for 10 minutes until the case is golden.Step 4
Remove from the oven and allow to cool.Step 5
To make the filling place the strawberries into a food processor with the orange zest and juice, Pimm’s, half the sugar and the mint. Blend until smooth then warm through in a saucepan.Step 6
Whisk the egg yolks with the cornflour and 1 tbsp of cold water, then whisk into the hot strawberry mixture and continue cooking, stirring constantly, until the mixture thickens.Step 7
Stir in the butter and continue stirring until it melts. Spoon into the cooked pastry case and allow to cool, then chill for 2 hours.Step 8
Whisk the egg whites until they form soft peaks, then add the rest of the sugar a spoonful at a time and continue whisking until they become thick, stiff and glossy. Pile on top of the filling and bake in the oven at 200°C/180°C fan/Gas 6 for 6-7 minutes until pale golden.Step 9
To serve, decorate the top with mint sprigs, fresh strawberry slices and orange zest.