May 19, 2021Alondra Massoud

Number of Servings: 10


For the dough:

  • 1 egg
  • 200g flour 1
  • 00g butter
  • 70g powdered sugar
  • Pinch of salt
For the pastry cream:
  • 3 egg yolks
  • 3 tbsp sugar
  • 1/8 cup flour
  • 2 tsp cornstarch
  • 1 1/4 cup warm milk
  • 1 tsp vanilla

For the topping:

  • 500g strawberries, hulled and sliced


  • Dough: In a bowl, mix flour, sugar and salt. Add the egg and butter. Mix until dough is ready. Put in the fridge for at least 30 minutes. Spread the dough in a pie pan. Cover with parchment paper. Fill with dried beans. Bake for 20 mins at 160°C or until golden (remove parchment paper and beans to brown the top).
  • Pastry Cream: Seperate egg yolks. Add sugar and mix until white pale. Add vanilla and milk. In a seperate bowl, mix flour and cornstarch. Add the to the egg mixture and mix. In a saucepan, cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Refrigerate until ready to serve. Remove the pastry cream from the fridge, whisk until smooth and spread an even layer in the crust. Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.

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