Strawberry tart

This is based on a sixteeth century recipe.

Ingredients

     1 quantity of sweet pastry
  450g hulled strawberries
   90g caster sugar
   90g white breadcrumbs
   25g butter, cut into small pieces
     4 egg yolks

Method

1. Preheat oven to 180C.

2. Roll out the pastry and blind bake in a 25cm tin, allow to cool.

3. Lower the oven temperature to 150C.

4. Mash the strawberries and then push them trough a sieve.

5. Whisk in the sugar and then the egg yolks.

6. Stir in the breadcrumbs and then the small pieces of butter.

7. Put the strawberry mixture into the pastry and bake for 25-30 minutes.

8. Serve cold.