STRAWBERRY CURT BARS

STRAWBERRY CURT BARS
CRUST:
200g pecan nuts,
250ml flour,
125ml icing sugar, 2,5ml cinnamon, 125ml softened butter. CURD: 350g frozen strawberries, 125ml water, 250ml caster sugar, 4 large eggs, 4 egg yolks, 30ml lemon juice, pinch of salt, 125ml softened unsalted butter. TO MAKE CRUST: Preheat oven to 180°C. Line a baking pan with baking paper. Place nuts in food processor & blitz until finely gound. Add the flour, icing sugar, cinnamon to food processor & blitz. Add butter until everything is combined. Press the mixture into the lined baking pan and even the top. Freeze for 30mins, remove and bake for 20mins. TO MAKE CURD: Place berries in a pot with the water on med heat for 5mins. Strain through a sieve, mash & set aside to cool. Add the caster sugar, eggs, egg yolks, lemon juice & salt to the berry liquid. Place the mixture in a pot on med heat, stirring vigorously until it thickens. Remove from heat, stir in the butter until well combined. Pour the warm curd over the crust & bake for 10mins or until the curd is set. Cool & refrigerate for 1hour before serving. Bron: Hope Malau Plasing: Moira Botha Dyer