Strawberry Tart

This strawberry tart was the first more slightly complicated dessert I ever made. I think I may have drowned the strawberries in the creme patissiere that was too liquidy the first time, but eventually I got it right. My grandmother loved making this tart for us in the summer, but she would put so much work into every meal that I wanted to help and take some work off her shoulders. I was so proud the first time I was able to present my tart to my family. Cooking wasn’t really my forte back then but I loved making dessert and strawberries have always been my favorite fruits. I still go pick them at the Jardin de Marigny, our town’s local community garden, every summer.

Strawberry Tart
Serves 8

Pie crust:

2 cups (250g) of flour, sifted
4.4 oz (125g) of butter, at room temperature
1 cup (125g) of icing sugar, sifted
1 egg

Creme patissiere:

10.5 fl oz (30cl) of whole milk
4 egg yolks
1/3 cup + 1 tbsp. (80g) of sugar
1 generous tbsp. of cornstarch, sifted
3 tbsp. of Kirsch or white Rum

Garnish:
17 oz (500g) of strawberries or any fruit

For the pie crust:
In a bowl, place the softened butter, icing sugar and 1 egg and mix with a wooden spoon. Once the mix is homogeneous, add the flour and use your fingers to knead.
Make a ball, place it in plastic cling wrap and put it in the fridge for about 20 minutes.
Preheat the oven to 355°F (180°C).
Once cold, remove the dough from the fridge and roll it out to fit your pie mold.
Prick the flat part of the crust with your fork or use pie weights if you have them.
Place in the oven for 20 minutes. Remove from the oven and let it cool.

For the creme patissiere:
Add the egg yolks and sugar in a bowl  and mix with an electric mixer until the batter is a pale yellow. Add a generous spoon of cornstarch and mix.
Heat up the milk in a pot (on low heat) and then add it to the batter and mix well with a whisk.
Put the mixture back into the pot and cook on low heat, mixing slowly until the mixture thickens. Remove from heat and let it cool in a small bowl. Add the kirsch or rum.

To finish:
Garnish the pie crust with the creme patissiere and add the strawberries.

Storage:
Keeps two days.

 

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