Strawberry tart
A sweet shortcrust pastry case, crème pâtissière and fresh strawberries. Timings estimated by artificial intelligence.
Active time45 min
Cooking30 min
Total2 hResting : 1 h
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Ingredients
- 600 g strawberry
- 3 egg yolks
- 400 ml milk
- 5 ml vanilla extract
- 35 g cornflour
- 1 sweet shortcrust pastry made with butter and egg
- 80 g sugar
Preparation
Preheat the oven to 180 °C. Line a tin with the pastry, prick it and cover with baking paper and baking weights. Bake for 15 minutes, remove the weights and bake for 5 minutes.
1 sweet shortcrust pastry made with butter and egg- oven
- tin
- baking paper
- baking weights
Separate the egg yolks from the whites. Heat the milk and vanilla. Whisk together the yolks, sugar and cornflour, pour in the hot milk, return to the saucepan and whisk until gently bubbling. Cook for 1 minute.
3 egg yolks400 ml milk5 ml vanilla extract35 g cornflour80 g sugar- saucepan
- whisk
- bowl
Cover directly on the surface and cool rapidly in the refrigerator for at least 1 hour. The pastry case must also be cold before assembly.
- refrigerator
Wash the strawberries before hulling them, then cut them up. Spread the cold crème pâtissière in the cooled pastry case and top with strawberries. Refrigerate until serving.
600 g strawberry- knife
- refrigerator
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration