Dessert

Strawberry tart

Name: Strawberry tart
Total time: 45 min
Yield: serves 6
Ingredients: 1 Shortcrust pastry; 250 ml Milk; 3 Egg; 80 g Sugar; 30 g Flour; 500 g Strawberries; 1 vanilla pod Vanilla pod

Preparation time: 45 min
Servings: serves 6

Ingredients

serves 6

Shortcrust pastryview the recipe — to buy1
Milk — to buy250 ml
Egg — to buy3
Sugar — to buy80 g
Flour — to buy30 g
Strawberries — to buy500 g
Vanilla pod — to buy1 vanilla pod

Preparation

Preheat the oven to 180 °C (350 °F), line the tin with the shortcrust pastry, prick the base and blind-bake for 20 minutes with baking beans, until golden. Let cool completely.
Heat the milk with the split, scraped vanilla pod until it just comes to a simmer.
Whisk the yolks with the sugar until pale, then whisk in the flour.
Pour the hot milk over this mixture little by little while whisking, then return everything to the saucepan.
Thicken over low heat, whisking constantly, for 3-5 minutes, until nicely thick. Strain if needed, cover with cling film touching the surface, and let cool completely.
Spread the cold pastry cream over the cooled tart shell.
Hull the strawberries, halve them and arrange them nicely over the cream.
Chill for at least 1 hour before serving.