The first sign of summer in the farmer’s market, they are tasteful and juicy in June. They are always better a bit warm with a hint of sugar or whipped cream... But if you want to try a tart to spoil your family and friends, this recipe is for you! We’ll share the French version of the strawberry tart, so good!
For the crust:
- 125g or 1/2 cup of unsalted butter softened at room temperature
- 125g or 2/3 cup of sugar
- 250g or 2 cups of flour
- 1 tablespoon of vanilla sugar
- 1 little egg
Turn the oven on 350°F or 180°C
In a big bowl, mix the butter and the sugar and vanilla with a fork until creamy. Add the egg and go on mixing.
Add the flour and mix the dough until you can make a ball.
Sprinkle flour on a baking sheet and roll out the dough with a rolling pin.
Put it in a tart pan and prick with a fork. Put a baking sheet over the dough and add nuts or little beans to bake it blind for 25_30 minutes.
For the custard:
This classic French custard goes with many desserts and is really a great match with all the summer berries.
Ingredients for the custard, «Crème patissière» :
- 1 cup; 25 cl milk
- 1/2 vanilla pod split lengthwise
- 2 eggs yolks
- 2 tablespoon of cornstarch
- 3 tablespoons of sugar
Pour the milk in a saucepan, add the vanilla and gently bring to a boil.
Beat the eggs yolks and the sugar in a big bowl and add the cornstarch. Stir until smooth. Add the vanilla milk little by little and stir again.
Put all the preparation back in the saucepan on low heat and stir continuously until the custard gets creamy and thick.
Let cool for 1/2 hour.
Method to finish the tart:
1 pound / 500 g of fresh strawberries
When the tart crust and the custard are cool, spread the crème on the crust. Then add the strawberries halved or not.
This will be the yummiest edible mandala ever!