Strawberry tart
To easily beautify your strawberries for dessert, why not present them in a tart? What could be easier and more enjoyable than a fruit tart to end our meal beautifully? A crunchy shortcrust pastry, a vanilla-flavored pastry cream, and of course, beautiful fresh and fragrant strawberries. We guarantee there won't be a crumb left!
Ingredients
For the pastry cream filling:
Materials
- 11-inch pie pan
Preparation
Unroll your shortcrust pastry and line the pie pan with it. Prick the bottom 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. Meanwhile, put the egg yolks in a bowl and add the sugar. Whisk vigorously until the mixture whitens.
Add the corn starch and mix well.
Once the milk has boiled, gradually add it to the egg-sugar-corn starch mixture. Then, return everything to the saucepan and place it over medium heat.
Stir constantly with a wooden spoon until the mixture reaches the desired consistency. This takes about 10 minutes. Then let it cool, covering it with plastic wrap directly against the cream to prevent a skin from forming.
Once the pie crust and the cream have cooled, whisk the pastry cream to loosen it. Spread it in the pie crust.
Wash and hull the strawberries. Cut them in half lengthwise, and arrange them nicely on the pastry cream.
Heat the jam in the microwave for 30 seconds, then strain it to remove any pieces. (If you are using currant jelly, there is no need to strain it).
Gently brush the strained jam over the strawberries. Then refrigerate the tart for at least half an hour before enjoying.
And there you have it, your strawberry tart is ready!
Observations
Don't burn the cream: use a whisk instead of a wooden spoon to avoid any clots that could burn.
Storage: If you don't use your cream right away, cover it with plastic wrap directly on the cream to prevent a skin from forming.
The strawberries: Prefer strawberries in season, and preferably local ones, which will be tastier than foreign strawberries.
The jam: It will give the strawberries shine and a professional effect. Moreover, it will protect the strawberries from direct contact with air, preventing them from oxidizing.
The tart crust: Shortcrust pastry is ideal, but if you don't have it, you can make this recipe with a shortcrust or puff pastry.
Cooked strawberry version: Skip the pastry cream, arrange your strawberries on the uncooked shortcrust, sprinkle lightly with sugar, and bake for 20 minutes at 350°F (180°C).
Almonds: You can add a bit of almond powder to the filling for variation.
Tartlets: If you want to make individual tartlets, just use 6 small tartlet molds instead of one large mold.
