Tarte aux Fraises

42 mins
Serves 1
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Directions

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