STRAWBERRY TART

See all recipes
8 PERS.
15 MIN.
30 MIN.

STRAWBERRY TART

The ingredients

  • 500 g strawberries

For the shortcrust pastry

  • 200 g flour
  • 100 g butter
  • 1 egg
  • 80 g caster sugar
  • 1 pinch salt

For the Custard

  • 400 ml milk
  • 4 egg yolks
  • 80 g sugar
  • 40 g cornflour
  • 1/2 tsp vanilla powder

The recipe

To make the shortcrust pastry

Place the flour, salt and butter in a large bowl. Rub in with your fingers until the mixture resembles fine breadcrumbs. 

In another bowl, whisk the sugar with the egg until light and creamy. 

Combine the two, working them together until you have a smooth ball of dough. Wrap in cling film and leave to rest in the fridge for 30 minutes. Roll out to line a 25cm-diameter tart tin. Bake blind for 15-20 mins in a pre-heated oven at 180°C.

To make the Custard

Whisk the egg yolks with the sugar. Stir in the cornflour and slowly add the boiling milk, whisking all the time.  

Return to the saucepan and bring to the boil. Simmer gently for 3 minutes, stirring continuously until the mixture thickens. Add the vanilla powder. 

Spread the cooled Crème Pâtissière over the pastry base. Cover with cling film and leave to cool completely. 

Arrange halved strawberries on top of the tart.

Chill until ready to serve. 

LES VINS A ACCORDER

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