Strawberry tart

A summer recipe

The weekend’s coming up and I thought we’d prepare a strawberry tart together. It’s a perfect recipe for this season when the fruits starts to ripen. At the market, the vendors exhibit the greatest goodies and it is impossible not to leave with a basket full of fruits and vegetables. Fortunately, we can buy the tart dough from any supermarket, and the cream for this recipe is not as hard to prepare as it seems at first.

Strawberry tart recipe

Ingredients: 250 g butter-based tart dough.

For the cream: 5 egg yolks, 2 teaspoons vanilla sugar, 100g of tos sugar (half cup), 50g of white flour, 430ml of milk (1, 3/4 cups), 25g of butter.

For decoration: 500g of strawberries, preferably small, 2 tablespoons of strawberry jelly.

Preparation mode: heat the oven to the fifth step (200 degrees C). Spread the tart dough until you get a thin, round layer. Place the dough in a tray lined with baking paper. Place on top of another layer of baking paper and one of dried beans. This will prevent the dough from growing. Put it in the oven for 10 minutes. We remove the beans and leave for another 5 minutes. Let it cool down.

Mix the egg yolks, toss and vanilla sugar. Mix well and add the flour. Meanwhile, we boil the milk, then gradually incorporate it into the egg cream. Put everything back on a low heat and stir until the cream becomes thicker. Remove from the heat and add the butter. Pour the cream into a clean bowl, cover with plastic wrap and leave to cool.

Place the tart on a large, round plate. We’re filling it with cream that’s already cooled down. (If there’s any cream left, we can keep it in the fridge for about a week and eat it with any type of fresh fruit). Cut the strawberries in half and place them over the cream, in descending order: at the edge, the largest strawberries, towards the middle, smaller and smaller. Dissolve the jelly in a bowl with a spoonful of water over a low heat and pour over the strawberries. It’s delicious!