Strawberry Tart

Strawberries in a tart and tartlets.
Red, ripe, sweet and irresistible strawberries atop a delicious hand made pastry cream.
A crunchy pâte sablée harmoniously embraces all the ingredients to give us a beautiful, delicious French delicacy.
Try it!
work: 01h:00′ time: 01h:30′ medium: 3/5

Ingredients (6 servings)

Tart base, pâte sablée

  • 250g/ 8.8oz flour
  • 125g/ 4.4oz butter, slightly softened
  • 80g/2.8oz caster sugar
  • 2 Tbsp milk
  • 1 yolk
  • a pinch of salt
  • 1 Tbsp lemon zest
In a bowl add the icing sugar, egg and some milk.
Stir with whisk.
When the sugar has melted, add the butter cut in pieces.
Add the sifted flour, salt and zest.
Shape the dough in a ball without overkneading it, wrap it with transparent film and refrigerate for ½ hour, to tighten.

Filling, crème pâtissière

  • ½ liter milk
  • 4 egg yolks
  • 80g/ 2.8oz caster sugar
  • 40g/ 1.4oz flour
  • 30g/ 1.1oz corn flour
  • 20g/ 0.7oz butter
  • some vanilla or lemon zest
  • a pinch of salt
  • 16-20 fresh strawberries.
In a saucepan, add the milk and vanilla to warm up slightly over very low heat.
In a bowl add the egg yolks and caster sugar.
Beat with a hand mixer the egg yolks become white and get a pale yellow hue.
Sift and add the flour, salt and corn flour.
In the bowl with the yolk mixture, add half of the warm milk, from the skillet, and stir carefully without foam.
Pour the yolk mixture back in the saucepan with the remaining half milk.
Leave to boil 1'-2', until it thickens, stirring constantly.
Remove the saucepan from the heat, add butter and let the cream cool covered with transparent film so that it does not crust.
In the meantime prepare the tart phyllo.
Take the dough from the refrigerator and roll out between two baking papers, a phyllo slightly larger than the diameter of a tart pan 24 cm/ 10", to take into account the sides.
Pinch the base of raw tart with a fork and bake in a preheated oven at 190°C/ 375°F/ Gas 5 for 15'.
Beat the cool cream with a hand mixer until fluffy and pour it in the baked tart.
Spread to go across the tart surface.
Cut the stalks from the strawberries, wash and pat dry with paper towels.
Cut into slices and place them round over the cream, decorating the tart.
Place the tart in the refrigerator for an hour before serving.
You can make tartlets instead of a single form tart. Eaten by hand, they are beautiful and practical!

To give a shiny texture to fresh fruits, that we use in our desserts, dissolve two tablespoons of pale jam in two tablespoons of warm water and brush the fruit surface.

Zambia Sifaki