Tarte aux fraises
Serves 1
Directions
- 1Add butter and powders to a bowl.
- 2Mix well with the blade of the mixer.
- 3Add an egg and mix very well.
- 4Add the flour and mix lightly until no more flour is visible.
- 5Film the dough and refrigerate for 1 hour.
- 6Roll out the dough with flour to about 4mm.
- 7Pour into a circle.
- 8Prick the dough and place in the freezer to let it freeze.
- 9Once frozen, bake.
- 10Let it cool.
- 11For the pastry cream, add milk to a saucepan.
- 12Open a vanilla bean and scrape the vanilla beans into the milk.
- 13Heat gently over medium heat.
- 14Add egg yolks and sugar to a bowl and whisk to blanch lightly.
- 15Add the cornstarch and mix well again.
- 16Once the milk is hot, remove the vanilla bean.
- 17Add a small amount to the mixture and mix to combine.
- 18Add all the mixture to the pan and heat, mixing until thickened.
- 19Once done, remove and film in contact.
- 20Let cool before placing in the refrigerator to cool completely.
- 21Once cold, rebeat and place on the shortbread.
- 22Smooth with a spatula.
- 23Remove excess cream that is on the edges.
- 24Sort the strawberries and rinse them a little.
- 25Cut into 3 or 4 pieces.
- 26Arrange on the pie in one direction.
- 27Then in the other direction.
- 28Then the middle.
- 29For the topping, take an apricot jam.
- 30Heat until melted.
- 31Spread the jam over the tart.
Ingredients
- beurre
- sucre glace
- poudre d'amandes
- sel
- oeuf
- farine
- lait
- 1 gousse de vanille
- jaunes d’œufs
- sucre
- fécule de maïs
- fraises
- confiture d'abricots
Equipment
bowlmixerspatulacircle panovenpotknife
Tips
- Freezing the dough-filled circle will help the sides from falling during baking.
- The pastry cream is thick so it will be easier to cut through.
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