Tarte aux Fraises
Directions
- 1Add 1/2 liter of milk to a saucepan
- 2Add 1 tablespoon of vanilla aroma
- 3Mix and bring everything to a boil
- 4Crack 3 eggs in a cul de poule
- 5Add 100g of sugar and, using a whisk, whiten the preparation
- 6Add 40g of flour and whisk vigorously
- 7Add 40g of cornstarch and incorporate vigorously
- 8Continue by adding the hot milk, pour it while continuing to turn to avoid the eggs from coagulating and continue to whisk energetically
- 9Once everything is mixed, put the preparation back in the saucepan
- 10Thicken the cream over low heat, turning non-stop to prevent it from sticking to the bottom of the saucepan
- 11As soon as the cream has reached the right consistency, stop the heat and continue to whisk it for a few seconds
- 12Line a bowl with plastic wrap
- 13Immediately pour the cream inside
- 14Delicately fold the plastic wrap to film the cream in contact
- 15This will prevent it from crusting and set aside in the fridge for at least 2 hours
- 16Put 150 grams of soft butter in a cul de poule
- 17Add 95 grams of powdered sugar, and with the marise, work the butter so as to incorporate the powdered sugar
- 18Add an entire egg
- 19Two small pinches of salt
- 20And 30 grams of almond powder
- 21And there, with the marise, continue to work the preparation
- 22The preparation has softened and become liquid, take the opportunity to whisk it with the whisk
- 23Add 250 grams of T55 flour
- 24Sift it for even more lightness
- 25Incorporate the flour into the dough with the marise
- 26As soon as the dough is formed, quickly brush it in the dish without working it too much
- 27Place the dough on a floured surface and form a ball
- 28Place the dough on plastic wrap and flatten it to give it a thick cookie shape
- 29And film it in contact
- 30Place it in the fridge for at least 2 hours
- 31Lined the dough in a 26 cm diameter mold
- 32With your fingers, mark the angles well
- 33Then remove the excess dough with the blade of a knife, like this
- 34Place in the fridge for about fifteen minutes
- 35I let the dough rest for 30 minutes in the fridge, now I place it in the oven that I preheated to 180 degrees for about 25 minutes
- 36During the cooking of the dough, we will take care of the pastry cream
- 37So we take it out of the plastic wrap, put it in the bowl and there, we are going to season it with a beater
- 38In fact, we are going to give it back a very creamy consistency
- 39After a few minutes, the cream has become very smooth, very shiny
- 40Spread the cream on my pastry base
- 41I have arranged a generous layer of pastry cream
- 42Now we can put the strawberries
- 43For the deco of my cake, I'm going to cut the strawberries in two, so we start by removing the peduncle
- 44And we're going to cut them in two
- 45For the arrangement of the strawberries, we do the decoration we want
- 46I decided to make a side with the curved face on top, and the next circle, I will make the curved face on the bottom
- 47The recipe is finished!
- 48Place for tasting!
- 49I put some small mint leaves for the deco
- 50The strawberries are ripe, it's at the top
- 51Now, I'm going to cut a part to see what the inside is like
- 52The dough is crispy
- 53We see that it resists the cut
- 54Despite the hours spent in the fridge, it has not soaked
- 55I show you the slice
- 56Look at that!
Ingredients
- 500 g fraises
- 250 g farine T55
- 150 g beurre
- 95 g sucre glace
- 30 g poudre d'amande
- 1 oeuf
- 2 pincées sel
- 0.5 l lait
- 3 oeufs
- 40 g farine
- 40 g maïzena
- 100 g sucre
- 1 cuillère à soupe arôme de vanille
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