Strawberry and cream tart
A classic strawberry tart with a smooth pastry cream and a crispy shortcrust pastry. Perfect for a summer dessert, this tart combines the sweetness of strawberr
A classic strawberry tart with a smooth pastry cream and a crispy shortcrust pastry. Perfect for a summer dessert, this tart combines the sweetness of strawberries with the richness of the pastry cream. Ideal for lovers of fruity and creamy desserts.
Time
2 h. 50 min. =
30 min. +
20 min. +
2 h.
Utensils
1 fork1 skimmer1 pie dish1 paint brush1 whisk1 Grill1 baking paper
Ingredients for 6 parts
- 40 g. sugar
- 0.5 c. à c. sea salt
- 30 g. flour
- 1 g. mint
- 1 basil
- 1 vanilla sugar
- 3 c. à s. semi-skimmed milk
- 250 g. strawberries
- 3 egg yolks
- 1 shortcrust pastry
Steps
- Start by making the cream: In a heat-resistant container (small saucepan), beat the egg yolks with the sugar and vanilla sugar until the mixture is smooth. Add a pinch of salt, the flour and mix again. Gradually dilute with hot milk, stirring continuously.
- Since this is a strawberry tart, it is highly recommended to add a few leaves of basil or mint to the dough, as preferred, before heating the cream.
- Heat the cream over medium heat, stirring constantly until it thickens (do not worry, this may take some time, continue stirring while heating). Remove from heat and let it cool slightly.
- Place the dough in a previously buttered or parchment-lined tart mold and prick it with a fork. Place dried beans on the bottom to prevent the dough from puffing up during baking.
- Bake in a hot oven for 20 minutes at 180°C (blind baking).
- Meanwhile, wash and cut the strawberries in half lengthwise.
- Once the tart is baked and cooled, remove it from the mold if necessary and spread all the pastry cream. Place the strawberries vertically, pressing them slightly into the cream to hold them in place and form harmonious circles.