Strawberry Tart

Strawberry tart, composed of a sablé Breton base, strawberry puree, diplomate cream with pistachio praline and decorated with fresh strawberries.

The quantities mentioned in this recipe are ideal for a 20 to 22 cm diamter tart.

RECIPE

• Mix the egg yolks with sugar until it becomes white and foamy.
• Add the soft butter and vanilla extract then mix well to obtain a smooth paste.
• Add the flour, salt and baking powder.
• Cover the dough and keep in the fridge for 2 hours at least.
• Spread the dough, cut and cook it in a pastry circle in a preheated oven at 180°C.
• When it is ready, let the cake cool on a baking rack.

• Dice the strawberries and put it in a small pan.
• Add sugar.
• Bring to a simmer over medium to low heat.
• Stir occasionally until it becomes like tomato sauce.

• Put the milk in a pan and bring to a boil.
• In a separate bowl, mix the egg yolks, sugar and cornstarch until well combined.
• Add half of the boiled milk to the egg mixture and stir until well combined.
• Add the mixture to the remaining milk in the pan.
• Cook over medium heat and stir continuously.
• Remove the custard from heat and add the cold butter cubes then mix until it completely melts.
• Transfer to a glass bowl, and cover in contact with a cling film.
• Keep in the fridge for 2 hours.
• Whip the custard with pistachio praline until smooth.
• In a separate bowl, whip the double cream. The whipped cream shouldn’t be very firm.
• Combine the whipped cream with whipped custard.
• Put the diplomat cream in a piping bag.

• Spread the strawberry puree over the sablé Breton.
• Pipe the diplomat cream.
• Decorate with strawberries and pistachios.

ENJOY YOUR HOMEMADE TREAT!