Recette Tarte aux fraises

Strawberry tart - Pastry to use : sugar crust pastry (replace with puff pastry if you wish). Instruction to make the pastry on "improvision page". This uses a pastry cream !!! Tarte aux Fraises Filling : 250 gr [1/2 lb] strawberries / 25 cl [9 fl oz] milk / 3 egg yolks / 40 gr [1.5 oz] sugar / 20 gr [0.7 oz] corn starch / a knob of butter. - Preheat oven at 180°C / 350°F ; line the pastry in the tart tin and cover it with non-stick paper. Cover the paper with dried beans or rice so that the weight will keep the pastry from rising. Bake the pastry for 20 minutes and take it out from the oven.

Serves 4 persons. Very refined dessert.

- Meanwhile, wash and core the starwberries ; cut them in 2 parts lengthwise. - Bring the milk to the boil and whisk the egg yolks with the sugar until the mixture gets clearer and a bit frothy ; add the starch and mix to obtain an homogeneous mixture. Pour the hot milk little by little, turning with the whisk. When finished, pour the mixture back in the milk saucepan ; put on a low/medium flame and whisk until the mixture gets thicker (reckon 3 minutes). Take off from flame, add the butter and turn until melted and incorporated. Let it cool down for a few minutes. - When the pastry is cooked, get it out from oven and pour the cream ; spread it evenly on the tart and let it cool down. - Display the strawberry halves in circles on the cream and refrigerate for a little while. * * * * *