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Step 1
To make the pastry, place flour,
sugar, cardamom and butter in the bowl of a food processor and process
until mixture resembles fine breadcrumbs. Add the egg yolk and water and
process until the dough comes together. Turn onto a lightly floured
surface and knead until smooth.
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Step 2
Roll out the pastry to a 4mm-thick
disc. Line a round 22.5cm (base measurement) fluted tart tin, with
removable base, with pastry and trim any excess. Place in the fridge for
30 minutes to rest.
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Step 3
Preheat oven to 200°C. Cover pastry
with baking paper and fill with pastry weights or rice. Bake for 15
minutes. Remove paper and weights or rice. Bake for 10 minutes or until
crisp. Remove from oven. Reduce temperature to 160°C.
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Step 4
Whisk together cream, orange juice,
sugar and eggs in a bowl. Pour into pastry case and bake for 35-40
minutes or until just set. Set aside for 3-4 hours to cool.
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Step 5
Arrange strawberries over the tart.
Stir the water and extra sugar in a saucepan over low heat for 3 minutes
or until sugar dissolves. Bring to the boil. Boil, without stirring,
for 3-4 minutes or until golden. Drizzle over the strawberries and
serve.
