The Flavor Lab

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(Experiment 73) Strawberries tart

Middle of summer and you can get your hand on strawberries for cheap? Turn em into a delicious and refreshing dessert!

You can do it with a sponge cake crust but I personally don’t like that at all, you need that crunchy bite from the pate sucrée( shortcrust).

You can use this same recipe but to make it into a fruit tart.


You need :

  • 1 pate sucree
  • 400ml milk
  • 85g vanilla sugar ( regular sugar works too)
  • 1 vanilla bean
  • 4 egg yolks
  • 18gr cornstarch
  • 30gr butter ( cold & chopped in small cubes)
  • bunch or strawberries
  • 2-3tbsp strawberry or apricot jam
  • 1tsp water

Instructions

  1. We need to make the custard first, also note you can keep it in the fridge in an airtight container for 48 hours ( taste does degrade and I encourage you to use it as fresh as possible). In a pot over medium heat, put the milk, the vanilla bean cut in half, and bring to a boil. Once there remove from heat.
  2. In a bowl whip the yolks, cornstarch, and sugar, whip until you have a nice texture.
  3. Grab your milk pot, remove the vanilla bean, and slowly dump the mixture into the egg bowl while whisking. Put everything back into the pot we need to heat this again. While whisking over medium heat bring to a boil again. Let it boil for about 1 minute while whisking constantly.
  4. Remove from heat, add the butter and whisk until you have a nice consistency. Cover and put in the fridge for about an hour.
  5. Next, let’s prepare the pie crust, just follow the steps here.
  6. Blind bake your pie crust at 350F for 20-22 minutes or until you see light browning on the side of the crust. To do so, cover it with parchment or aluminum paper and put pie weight on it ( or beans, rice etc) so it keeps its shape.
  7. Remove from oven and let it cool completely
  8. We now need to transfer the custard into the pie crust. To do so you can use a spoon but to do a better job I advise transferring the custard to a pastry bag
  9. Cover with the strawberry
  10. Mix the jam with the water. Using a pastry brush cover the fruits to give them a nice glace. This will prevent the fruits from drying and they will keep all their juices.

    This will keep in the fridge for 2-3 days

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