French Strawberry Tart

French Strawberry tart

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Course Dessert
Cuisine French, Irish
Servings 6

Ingredients
  

  • 200 g sweet pastry
  • 500 ml milk
  • 2 eggs ( yes, whole eggs! )
  • 25 g corn flour
  • 75 g sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 500 g strawberries halved
  • 2 tsp Icing Sugar

Instructions
 

  • First prepare the tart base. On a lightly floured surface, roll the pastry and line a 6-inch tart tin. Place the tart shell back in the fridge to set about 10 -15 minutes.
  • Fill the pastry shell with a layer of parchment paper and blind baking ceramic beans or similar and place in the oven for 20-25 minutes to fully blind bake.
  • Remove from the oven once well coloured and fully cooked. Set aside to cool without the ceramic beans.
  • Meanwhile, in a large saucepan, over medium – high heat, bring to the boil the milk with the vanilla extract.
  • In a bowl, whisk the eggs with the caster sugar and add the cornflour.
  • Once the milk has boiled, remove from the heat and pour half of the warm milk into the egg mixture, whilst whisking to combine both into one mixture.
  • Pour the mixture back into the milk in the saucepan and again, whisk to combine.
  • Place the saucepan back on a medium heat and cook, stirring constantly, for 4-6 minutes or until thickened. Pour the pastry cream into a bowl and line the cream with cling film, ensuring it is sticking on the mixture to prevent a skin forming. Allow to cool in the fridge for 20 minutes or longer.
  • When the pastry and the pastry crème are cooled, spread over a layer of the cooled pastry cream and scatter the strawberries on top.
  • Sprinkle with icing sugar and enjoy within a day.
Keyword afternoon tea, berries, Dessert, french, Kevin Dundon, summer, tart

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