Strawberry Tart
Ingredients
- For the dough
- 250 grams Pastry flour
- 50 grams softened butter
- 100 grams sugar
- 100 milliliters milk
- 1 pinch salt
- 2 eggs
- For the vanilla cream
- ½ l milk
- 1 Vanilla bean
- 4 egg yolks
- 100 grams sugar
- 30 grams Pastry flour
- 1 pinch salt
- Also
- 500 grams Strawberries
- juice of 1 lemons
- Parchment paper (for blind baking)
- Legume (for blind baking)
Preparation steps
Combine all the pastry ingredients in a mixing bowl and knead to form a smooth dough. Form a ball and cover in plastic wrap and refrigerate about 30 minutes.
Cut vanilla bean lengthwise, scrape out the vanilla seeds and mix into the milk with the vanilla bean. Bring to a boil, then remove from heat. Beat egg yolks with sugar in a bowl until creamy. Mix in the flour. Gradually stir warm milk into the egg yolk cream. Pour everything back into the pot, remove the vanilla pod and beat on low heat until the cream thickens. Do not boil. Sprinkle the surface with sugar, preventing skin from forming and chill.
Roll out the dough on a floured work surface and place dough in the buttered mold. Decorate with a beautifully shaped edge. Line the dough with parchment paper, spread in the beans or pie weights and bake in a preheated oven (200°C) (approximately 375°F) for 25 minutes. Remove the finished tart shell from the oven, remove beans and parchment paper and let cool.
Rinse strawberries, remove stems, pat dry and cut into slices and mix with the lemon juice.
Top the cooled tart shell with the cream and spread the strawberry slices on top. Serve slices on plates, garnished as desired.
