Strawberry Tart
4 servings
60 minutes
Strawberry tart is the embodiment of French culinary elegance. Its roots trace back to the traditions of old Parisian patisseries, where the art of dessert-making has been perfected. The crispy shortcrust pastry soaked in creamy vanilla custard is harmoniously complemented by the freshness of strawberries and the aroma of mint. This dessert combines the delicate sweetness of vanilla cream, the softness of fruits, and a light tartness, creating a unique gastronomic pleasure. It is perfect for summer gatherings, romantic evenings, and morning tea time. The tart is best served slightly chilled to keep its textures tender and refreshing.
1
Mix a large bag of flour, powdered sugar, and a large piece of butter until crumbly.
- Wheat flour: 162 g
- Icing sugar: 40 g
- Butter: 120 g
2
Add half an egg and a pinch of salt, mix until smooth, form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- Chicken egg: 4 pieces
- Salt: to taste
3
Add seeds and a vanilla pod to the milk, bring to a boil, and remove from heat.
- Vanilla pod: 1 piece
- Milk: 200 ml
4
Separate the yolks of the remaining eggs from the whites, and beat the yolks with sugar until white, add a small packet of flour, mix until smooth; add milk in portions, stirring the mixture continuously.
- Chicken egg: 4 pieces
- Cane sugar: 70 g
- Wheat flour: 162 g
- Milk: 200 ml
5
Pour the mass back into the saucepan and cook over medium heat for 1.5 minutes until the cream thickens, stirring actively and scraping the cream from the walls and corners of the saucepan. Remove from heat and let cool for 5 minutes; mix in the remaining butter and refrigerate.
- Butter: 120 g
6
Spread the dough evenly in the mold to a thickness of 0.5 cm, create edges, pierce the bottom of the crust with a fork all over, and bake under a weight in a preheated oven at 200 degrees for 20 minutes; transfer the crust to a plate and let it cool in the refrigerator for 15 minutes.
7
Cut off the white part of the strawberry, spread cream on the cooled cake, smooth it out with a spatula, decorate with strawberries and mint leaves, and serve.
- Strawberry: 400 g
- Mint: 5 g
