Strawberry tart..easy recipe

For the pastry cream:

– 500 g of strawberries (or more

– 25 cl of milk

– 30 g of flour

– 40 g of sugar

– 1 egg

– 1 sachet of vanilla sugar

For the shortcrust pastry:

– 125 g of butter

– 2 egg yolks

– 250g of flour

– 70 g of sugar

– 5 cl of water

– 1 pinch of salt

Preparation :

DOUGH: Blanch the yolks and sugar with a whisk and thin the mixture with a little water.

Mix the flour and the butter cut into small pieces with your finger to obtain a sandy consistency and that all the butter is absorbed (!!! You have to act quickly so that the mixture does not soften too much!).

Pour the liquid mixture into the middle of this “sand”. Incorporate the elements quickly with a knife without giving them body.

Form a ball with your palms and mill once or twice to make the ball more homogeneous.

Line a 25 cm diameter mold with the dough, garnish it with baking paper and dried beans. Cook blind for 20 to 25 minutes, at 180°C (thermostat 6).

PASTRY CREAM: Bring the milk to the boil with the chosen flavor (vanilla or other).

Work the egg with the sugar until the dough forms a ribbon, add the flour.

Pour the boiling milk over the mixture, stirring well.

Return to the pan on the heat. Cook, turning very carefully. Remove after boiling.

Pour the cream onto the tart base and arrange the strawberries cut in 2 nicely.

Author’s note:

“I use the same dough as for the lemon meringue pie… It’s delicious!

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