The strawberry tart. A light layer of creme patissiere, fresh strawberries and a crispy pastry. In the tart series, this one is probably the best.
Pastry à la bretonne :
- 200g of flour
- 150g of sugar
- 50g of salted bulter
Mix the sugar and the flour in a bowl.
Heat up the butter a few seconds and mix it to get a creamy texture. Then blend it slowly into the bowl. Knead the pastry until you get homogeneous pastry.
Let the dough stand at least 30 minutes... but e few hours is better.
Nevertheless, when I'm in a hurry, no resting time for the dough and it's still delicious. The only difference I find is that the pastry contracts more in the tart pan during the baking time if you dont' let it stands.
Line the pan with the dough and prick it with a fork. Bake it without dressing, during 15/20 minutes in a preheated oven (180°C ).
Dressing :
- 3 yolks
- 75g of sugar
- 25cl of milk
- 20g of cornflour
- strawberries !
Whisk the yolk with the sugar until the mix gets white. Add the cornflour and mix again.
Boil up the milk in a huge pan. Pour it onto the yolk and sugar mix and blend it. Put it back in the pan and cook over a gentle heat. Stir constantly with a spatula in order to avoid the cream from burning in the pan.
The cream quickly thickens (between 2 to 5 minutes long). Put aside.
Fill the pastry with the cream and cover with the strawberries (lengthwise chopped).
Keep it cold until you serve it.
Tips : Do not fill the pastry too soon in order to preserve the crunchiness of the tart. On the other hand, you can prepare each part of the dessert in advance. The pastry can be kept in a hermetic box during a few days. The cream can be cooked the day before if you keep it in the fridge.
