This delicious strawberry tart with creme patissiere is sure to be a show stopper!
Prep Time35mins
Cook Time30mins
Total Time1hr5mins
Course: Dessert
Cuisine: French
Keyword: afternoon tea, dessert, Strawberries,, Tart,
Servings: 8
Author: Marie Muccio
Equipment
Food processor
Ingredients
180gplain flour
80gicing sugar
130gAlmond meal
125gchilled butterunsalted, diced
1egg yolk
2tspcold water
500gstrawberrieshulled and halved
½cup strawberry jam
For the creme Patissiere
500mlfull cream milk
80gcaster sugar
2eggs
30gcorn flour
1tspvanilla bean paste
30gbutter
Instructions
To make the tart, add flour, icing sugar, almond meal and butter in the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Add egg yolk and water, then pulse again until the dough comes together. Add another drop of water if mixture is too dry. Wrap in cling wrap and refrigerate for 1 hour
Preheat oven to 180° and grease the base of a 24cm tart tin. Remove dough from fridge and on a lightly floured surface use a floured rolling pin to roll the dough out to approximately 3mm thick round. Very carefully transfer the dough to the prepared tart tin and press the dough into the base and sides. Trim any overhanging dough.
Place a sheet of foil or baking paper over the dough, fill with beans or rice (uncooked) and blind bake for 15 minutes.Remove the beans/rice and the baking paper and return to the oven for a further 10 minutes or until its golden in colour. Set aside to cool.
For the creme patisserie, place the milk and sugar in a medium saucepan over a medium heat and bring to a simmer. In a bowl, whisk eggs, cornflour and vanilla bean paste. Gradually whisk in hot milk mixture, before returning it back to the saucepan. Simmer, stirring, for 3-5 minutes or until thickened.Remove from heat, stir through butter and then cover with cling wrap to stop a layer forming on the top. Set aside until cooled.
With the pastry case still in the tin, add the custard and evenly spread to cover the base of the tart. Arrange the srawberries with the cut side facing down over the creme patisserie
Heat the jam in a small saucepan until simmering and syrupy. Use a pastry brush to gently brush the jam over the strawberries to give it a beautiful sheen.
Notes
Tip: You could also roll it out between 2 sheets of baking paper. This will make it easier to transfer to the tin. have you made this recipe? Don't forget to tag me @Mrsfoodiemumma and use the hashtag #mrsfoodiemumma