Strawberry Tart with Crème Pâtissière: The Perfect Treat for Strawberry Lovers!

The Strawberry Tart with Crème Pâtissière and fresh strawberries is a classic pastry, delicious and irresistible.
A delectable, crumbly shortcrust base with a delicious cream and plenty of strawberries, tailored to your taste – the perfect ending to a spring meal.

Ingredients:

For the shortcrust pastry:

• 300g (2 1/2 cups) plain flour
• 150g (2/3 cup) butter
• 100g (1/2 cup) sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon baking powder

For the cream:

• 4 egg yolks
• 150g (3/4 cup) sugar
• 40g (1/3 cup) plain flour
• 20g (2 1/2 tablespoons) potato starch (can be replaced with cornstarch or flour)
• 500ml (2 1/8 cups) milk
• Zest of one lemon

For decoration:

• 250g (9 oz) strawberries (or more, depending on decoration)

How to prepare Strawberry Tart with Crème Pâtissière:

Prepare the base:

1. Mix flour, baking powder and sugar in a large bowl.
2. Add the soft butter in pieces and knead until a crumbly mixture forms.
3. Add egg and egg yolk and knead into a smooth dough.
4. Form a ball of dough, wrap in cling film and let rest for at least an hour.
5. After resting, roll out the dough on a lightly floured board using a floured rolling pin to a disc large enough to line the bottom and sides of a 24cm (9.5 inch) tart tin.
6. Grease and flour the tart tin and place the dough disc in the tin. Prick the base with a fork and cover with a sheet of baking paper and some chickpeas or dried beans.
7. Bake for twenty minutes in the oven at 180°C (350°F).
8. Remove the baking paper with the beans and bake for another ten minutes. Remove from the oven and let the base cool in the tart tin.

Prepare the cream:

1. Heat the milk with the lemon zest in a saucepan.
2. In another pan, not on the stove, thoroughly mix egg yolks and sugar.
3. Add the sifted flour and potato starch and mix well to avoid lumps.
4. Add the lukewarm milk, stirring constantly.
5. Place the pan on the stove and cook over low heat, stirring constantly, until the cream thickens.
6. Remove the pan from the heat and place it in a bowl with water and ice to stop the cooking process.
7. Stir the cream frequently, and when cooled, transfer it to a large plate and cover with cling film. Let cool in the refrigerator.
8. When the base has cooled, carefully transfer it to a serving plate.
9. Wash the strawberries and cut them into slices.
10. Fill the shortcrust base with the prepared cream, distribute the strawberries on top and decorate as desired.

Let the tart set for at least half an hour, then serve with strawberries and cream.

Bon Appétit!