A delicious strawberry tart with pastry cream. It is fragrant and will greatly appeal to gourmands.
+For the pie dough
°250g of flour
°120g soft butter
°1 sachet of vanilla sugar
°½ tsp. c. salt +For pastry cream
°50 cl milk
°120g caster sugar or caster sugar
°4 egg yolks
°1 vanilla pod
*Preparation: 30 mins
Shortcrust pastryPour the flour into a bowl, dig a well, add the sugar and salt.Add the diced butter to the center of the flour and fold it in with your fingertips to achieve a sandy texture. Make another small well in the center of the dough and crack the egg into it.
2 Knead everything to combine the dough. Form a ball, flatten it into a rectangle, wrap in plastic wrap and let rest for 1 hour in the refrigerator.
3 CustardHeat the milk with a split vanilla pod. Mix the egg yolks with the sugar until the mixture whitens. Add the cornstarch and whisk. Pour half of the hot milk over the preparation, while whisking.
4 Pour the mixture into the pan over low heat so as not to burn the bottom of the pan. Whisk until the cream thickens and boil for 40 seconds. Removing vanilla pod & letting cool.
5 The pieRoll out the dough on a lightly floured surface with a rolling pin, to a thickness of about 4 millimeters. The circle should be larger than the diameter of your mold.
6 Fill the mold with the dough and remove the excess by rolling the roller over the edge of the mold. Prick with a fork.
7 Preheat oven 180°C (th.6). Cut a circle in the parchment paper to the size of the mold and place it on the bottom. Covering with beans & bake for 15 min.
8 Take the pie out of the oven, remove the dried vegetables and parchment paper and leave to cool. Spread the pastry cream in the bottom of the pie. Hull the strawberries, cut them in half and arrange them on the cream. Brush the pie with fruit jelly or glaze.