A delicious strawberry tart, a real fruity treat 🍓✨ with creamy custard and crisp shortcrust pastry. An elegant dessert that melts your taste buds with every bite!
45 min
1h
20 min
Mix the flour, powdered sugar and salt in a bowl.Add the cold butter, cut into cubes, and mix with your fingertips until you obtain a sandy texture.
Add the egg and mix until the dough forms a smooth ball.Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
Heat the milk with the split vanilla pod and seeds in a saucepan.In a bowl, whisk the egg yolks with the sugar until the mixture whitens.Add the cornflour and mix well.
Pour the hot milk gradually over the egg-sugar mixture, whisking constantly.Return to the pan and cook over medium heat, stirring constantly, until thickened.Pour the crème pâtissière into a container, seal and leave to cool.
Preheat oven to 180°C.Roll out the shortcrust pastry on a floured work surface and line a tart tin.Prick the base with a fork, cover with baking paper and baking balls.
Bake for 15-20 minutes until golden brown.Leave to cool.
Spread the cooled pastry cream over the tart base.Wash, hull and halve the strawberries.
Arrange the strawberries harmoniously on top of the cream.Heat the strawberry jelly (if using) and coat the strawberries with a kitchen brush for a glossy effect.
Refrigerate for at least 30 minutes before serving.
Tip
For an even tastier shortbread crust, add a teaspoon of lemon zest 🍋 to the dough! This will add an extra touch of freshness.
Spring, Summer
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