Strawberry tart

  • Average
  • 10 minutes
  • 60 minutes
  • Average
A sweet gourmet symphony: shortcrust pastry, creamy custard, fragrant vanilla, crowned with fresh strawberries. A sweet delight!

IngrédientS

-

2

+
  • 500g strawberries
  • 250g flour (for shortcrust pastry)
  • 125g soft butter (for shortcrust pastry)
  • 1 egg yolk (for shortcrust pastry)
  • 80g sugar (for shortcrust pastry)
  • 2tbsp water (for shortcrust pastry)
  • Salt (for shortcrust pastry)
  • 500ml milk (for pastry cream)
  • 50g cornstarch (for pastry cream)
  • 100g sugar (for the pastry cream)
  • 1 vanilla pod (for the pastry cream)
  • 5 egg yolks (for the pastry cream)

Recipe

Step 1

Preheat the oven to 180°c

Step 2

Put the flour in a salad bowl, add the salt and sugar. Mix. Incorporate the butter cut into pieces. Sand the dough with your fingertips. Add the egg yolk then the tablespoons of water. Mix, form a ball and put it in the fridge for about 1 hour. Take the dough out of the fridge and roll it out. Put it in a tart mold. Place baking paper on top of the dough, add the dried beans to blind bake. Bake for 20 minutes.

Step 3

Prepare the pastry cream, bring the milk to the boil with the vanilla pod.

Step 4

Mix the egg yolks with the sugar. Add the cornstarch, mix.

Step 5

Gradually pour the hot milk over it, put everything back in the saucepan and mix without stopping. The cream should thicken.

Step 6

Let the cream cool. Spread it in the bottom of the tart.

Step 7

Cut the strawberries in half and arrange them on top of the pie.

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