Strawberry tart
Dessert Preparation 20 minutes
Service 4 people
Difficulty 6/10
Ingredients
- For the shortcrust pastry :
- 250g flour
- 125g butter
- 1 egg
- 80g sugar
- Salt
- For the crème pâtissière (pastry cream):
- 4 egg yolks
- 100g sugar
- 1 vanilla pod (or 1 tsp liquid vanilla)
- ½ litre milk
- 60g flour
- For the presentation and glaze:
- 750g strawberries
- 2 tsp fruit jelly
Preparation
- To make the shortcrust pastry: mix the egg, sugar and flour with a pinch of salt. Add the softened butter and mix by hand to obtain a smooth dough. Shape it into a ball, wrap it in a clean tea-towel and leave to rest in a cool place for 30 mins to an hour.
- Heat the oven to 180 C/350 F/gas 4. Roll out the pastry on a floured flat surface then place it in the pie dish. Cover with baking paper and place in the oven for 15 mins. Remove the baking paper after 12 mins and leave to bake uncovered for the last 3 mins. Remove from the oven and leave to cool on a cooling rack for an hour.
- To make the pastry cream: warm the milk in a saucepan with the split vanilla pod and a small pinch of salt.
- Whip the sugar and egg yolks in a bowl until the mixture turns white.
- Add the sieved flour and mix well. Slowly add the warm milk.
Pour the mixture back into the pan, place on a medium heat and stir continuously until the mixture thickens. Leave to cool. - Wash, trim and dry the strawberries.
When the pastry base is cold, spread the pastry cream on it and add the strawberries. - To make the glaze: in a small pan, mix two tsp of fruit jelly with a tsp of water. Heat gently to obtain a smooth syrup. Using a pastry brush, spread the syrup over the fruit to give your tart a brilliant glazed finish.
Your beautiful strawberry tart is done!