Strawberry tart made with
– A sweet pastry,
– a pastry cream,
– slices of strawberries,
– strawberry jelly.
Materials used
Ingredients
Pastry cream
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔15g cornflour
✔1 capful of rum
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Strawberry jelly
✔Strawberry quails
✔Water
✔15g caster sugar
✔2g gelatine
Cooking
165 / 170°C
18-20 minutes
The recipe
Serves 4
Pastry cream
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔15g cornflour
✔1 capful of rum
Heat the milk. In a bowl, mixr the egg yolks, sugar, cornflour.Pour the hot milk over it.Stir.Pour back into the saucepan.Stir until the cream thickens.Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper , line your tart tin, placed on a micro-perforated baking mat (optional, you can add a micro-perforated strip to the inside of your circle) , then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake for 18 to 20 minutes. Leave to cool well.
Remove the crème pâtissière from the fridge. Loosen with a wooden spoon or spatula. Fill a piping bag fitted with a plain tip with this cream. Pipe the cream onto the base of the tart.
Cut 5mm-thick slices of strawberries, keeping the stems that will be used to make the strawberry jelly, and cover the tart with them. Place in a cool place.
Strawberry jelly
✔Strawberry queues
✔Water
✔15g caster sugar
✔2g gelatine
Place the gelatine sheet in a large bowl of cold water. Place the strawberry tails in the bottom of a small saucepan and cover to the brim with water. Add 15g caster sugar. Heat, stirring a little, until the water is coloured. Strain the water through a sieve, mashing the strawberry stems well. Add the gelatine, wrung out and softened. Mix well. Leave to cool to 20°C, then pour over the surface of the tart. Chill immediately to allow the jelly to set.
I decorated it with strawberries, mint leaves and small gold leaves.
