STRAWBERRIES & CREAM TART (STRAWBERRY TART)
FOLLOW ME ON SOCIAL MEDIA!
Step 1: SHORTBREAD DOUGH
250g / 2 Cups Plain Flour
83g / 2/3 Cup Icing Sugar
226g / 1 Cup Unsalted Butter (Cubed)
Add the flour, sugar and salt to a food processor and pulse to incorporate together. Add the butter and pulse until clumps form. Wrap the dough in cling film and place in the fridge to chill for 2 hours. Once chilled, roll out the dough large enough to cover your tart pan. Cut off the excess dough, prick the bottom of the tart with a fork and place in the freezer for 30 minutes. After 30 minutes bake the tart shell at 200 degrees C / 392 degrees F for 20-25minutes or until golden brown.
Step 2: CREAM FILLING
4 Large Egg Yolks
75g / 1/3 Cup Caster Sugar
2tbsp Plain Flour
375ml / 1 & 1/2 Cups Milk
2tsp Vanilla Bean Paste
Whisk the egg yolks and sugar together. Sift in the flour and cornflour and mix until incorporated. Bring the milk and vanilla to a boil in a saucepan. Temper the egg and sugar mixture by slowly adding the hot milk (make sure to whisk continuously). Pour the mixture back into the saucepan an bring to a boil. Once the mixture has reached boiling point, cook for 30 seconds or until the pastry cream begins to thicken. Place in a bowl and cover with cling film to cool.
350ml / 1 & 1/2 Cups Heavy Cream
1tsp Vanilla Bean Paste 1tbsp Icing Sugar
Whisk all the ingredients together until soft peaks form.
Gently fold the pastry cream and whipped cream together.
Step 3: FILLINGS
Cream Filling (See Earlier Step)
Strawberry Conserve + (Water)
Melt some milk chocolate and pour over the base of the tart. Once cooled, loosen the strawberry conserve with some water and pour over the chocolate. Add the cream filling. And finally top with fresh strawberries.