General Information
- Prep Time: 45 minutes
- Cooking Time: 30 minutes
- Cooling Time: 1 hour
- Recipe for 6 people
Ingredients
For the sweet dough:
- 130 g butter
- 1 egg
- 190 g flour
- 90 g icing sugar
- 35 g almond powder
- 20 g cornstarch
- 2 pinches of salt
For the filling:
- 500 g strawberries
- 2 eggs
- 40 cl milk
- 50 g icing sugar
- 30 g cornstarch
- 1 vanilla bean
- Icing sugar for finishing
Preparation
- For the dough: Combine the flour, cornstarch, icing sugar, cold butter cut into small pieces, almond powder, and salt in a bowl until it forms a sandy mixture. Add the egg and knead gently until a dough ball forms. Roll out between two sheets of baking paper to 2 mm thick and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (th. 6). Line a tart pan with the chilled dough, prick the base with a fork, cover with parchment paper and baking beads (or dried beans), and bake for 15 minutes.
- Remove the paper and beads, then bake for another 10-15 minutes until golden. Let cool completely.
- For the filling: Bring the milk to a boil with the split and scraped vanilla bean. Whisk the eggs and icing sugar until pale and fluffy, then add cornstarch. Gradually pour in the hot milk, whisking constantly. Return to the saucepan and cook for 3 minutes from the first boil, stirring continuously. Transfer to a bowl, cover with plastic wrap touching the surface, and chill for 30 minutes.
- Wash, hull, and halve the strawberries. Whisk the chilled cream until smooth. Spread over the cooled tart base and arrange strawberries attractively on top. Dust with icing sugar and serve immediately.
Tip from Cyril Lignac: Infuse the milk with mint or basil for a fresh twist.
Bon appétit! 😊
