Pastry cream : - 2 cups milk (50 cl) - 1 vanilla pod - 4 egg yolks - 2/3 cup sugar (125 gr) - 1/3 cup corn flour (40 gr)
- 1 lb strawberries (500 gr) - 4 ounces strawberry jam (100gr)
11 inches pie pan
Unroll your pie crust and line the pan with it. Sting it with a fork, and bake it for 20 minutes at 350°F (180°C).
Pastry cream : Put the milk to boil with the sliced vanilla pod and its seeds. Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy. Add the flour and mix well.
Once the milk has boiled, add it gradually to the previous mix. Then put everything back in the pot, and put it back on a medium heat.
Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes. Then, let it cool down, with some plastic foil directly on its skin.
Once the pie crust and the cream have cooled down, whisk the cream to make it loose again. Spread it in the pie crust.
Wash the strawberry and cut the stem out. Halve them and arrange them nicely on the cream.
Heat the jam 30 seconds in the micro wave. Strain it to take the stawberries part out.
Brush it gently on the strawberries. Put the tart 30 minutes in the fridge.
There you are, your strawberry tart is ready!
Don't burn the cream : use a whisk instead of a spoon to avoid any clots that could burn.
The jam : It will make the strawberry shine, and give a professional effect to the tart. Moreover, it will prevent them to have direct contact with the air, and oxidize.
Cooked strawberry version :Take the cream out of the recipe, arrange the strawberries directly on the crust. Sprinkle a little bit of sugar on it, and bake 20 minutes at 350°F (180°C).