Strawberry tart

A crisp and delicious strawberry tart...

 

For 6 people: Rich shortcrust pastry: 180g plain flour 90g butter  2 egg yolks 1 tbsp cold water 90g sugar Crème pâtissière: 32 cl milk 2 medium eggs 40g plain flour 60g sugar 180g whipped cream (sweetened if preferred) Vanilla extract

 

 

 

 

 

 

 

 

 

 

 

• 
  Make the pastry and blind bake in tartlet tins – these can be replaced by one 30cm tin.Take care to roll the pastry out thinly and to raise it up the sides of the tins.
  
• Prepare the crème patissière to the quantities given above.
• When the crème has cooled, fold in the 180gr of whipped cream.
• Spread the base of the cooled pastry shells with the cream mixture and top with washed and quartered strawberries.
  
• To make the tops of the strawberries glisten brush with strawberry jam.
• Decorate with fresh mint leaves.
• Serve chilled.

 

 

 

This recipe can be adapted to all the benefits that can not cook: raspberries, gooseberries, blueberries, ...