Strawberry Tart with Pastry Cream

A classic dessert and easy to make!

Delicious “Frolla” crust filled with pastry cream.

Ingredients ( 4 tarts 12 cm/ 4.7 inch diameter)

Crust

  • 280 g Unsalted Butter (9.8 oz)
  • 2 tbsp Milk
  • 1 Yolk
  • 1 tsp Salt
  • 160 g Sugar (5.6 oz)
  • 400 g Flour (14 oz)

Pastry cream

  • 500 g Milk (18 oz)
  • 120 g Sugar (4.2 oz)
  • 40 g Cornstarch (1.4 oz)
  • 2 Eggs

Garnish

  • Strawberries
  • Chocolate

Method

  1. Preheat the oven 160°C (320° F)
  2. Cream the butter in a mixer
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  3. Add milk and yolk. Mix for 2 minutes
  4. Add salt, sugar, and flour. Mix until everything is well combined.
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  5. On a floured surface, roll out about 0.5cm ( 1/4 inch). Place it in the tart mold. Using a fork prick the crust.
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  6. Bake for 12 minutes or until golden brown.
  7. Make the pastry cream, in a pot heat milk and half of the sugar.
  8. While the milk is heating, in a bowl mix the rest of the sugar, cornstarch and the eggs. Mix until well combined.
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  9. Once the milk starts to boil, pour it over the egg mixture and mix.
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  10. Return the mixture to the pot and cook over medium heat, stirring constantly, until it gets the desired density. Let it chill in the freezer covered with a sheet of cling film. (Whisk until smooth after chilling)
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  11. Fill the tarts with pastry cream
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  12. Decorate with strawberries and chocolate.
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