The strawberry season hasn’t ended yet, but the Pick-Your-Own-Farms are mostly grazed off. Somehow we didn’t managed it this year to go there, but we picked raspberries and black currants. We had to buy strawberries for jam, because our supplies were almost empty and I can’t get over the year without homemade strawberry jam.
Our market stand was very generous, since in 2 baskets were still 1 kg strawberries after hulling them. Because of that we didn’t used the 3. basket, which I had to use somehow else. And what’s better than cake then?
After searching through some cookbooks, I just did it freestyle: short crust pastry, crème pâtissière, strawberries. Simple, but delicious. I love the combination of the crunchy dough, the vanilla pastry cream, topped with fruit. Don’t be put off by the making of the pastry cream, just because there are eggs in it. The preparation is easy, the eggs won’t end scrambled and the cream thickens easy. 2 points that are important for me, when making creams and sauces. The bottom will still be crunchy and not soggy.
If you like the combination of crunchy, creamy and fruity as much as I, than this strawberry-vanilla-tart is just the right thing for you to savour strawberry season right away.
Two years ago: Bruschetta
yields: one 28 cm tart
For the short crust pastry:
250 g flour
100 g butter, at room temperature
100 g powdered sugar
1 pinch of salt
For the pastry cream:
3 egg yolks
70 g sugar
20 g flour
250 ml whole milk
1/2 vanilla pod or 2 tsp vanilla extract
500 g strawberries (or other fruit, like raspberries, peaches, or stewed apples)
Place all the ingredients for the dough in a bowl of your stand mixer and process until you have a smooth dough. You can also use a handheld mixer of course. Wrap it in cling foil and place in the fridge for 1-2 hours.
Butter your tarte pan and preheat the oven to 180° C.
Roll out the dough on a lightly floured surface or a silicon baking mat . The dough should be a bit larger than your pan, since your want to make a rim.
Line the tart pan with the dough and cut off the excess dough.
Place a piece of parchment paper on the dough, it should be larger than the pan. Spread enough legumes on it and bake the tart blind for 15 minutes. Remove the legumes and the parchment paper und bake another 10-15 minutes, until the tart is slightly golden brown.
Remove the tart from the pan and let it cool on a cake rack.
Cream the egg yolks with 30 g of the sugar, until pale and fluffy. Whisk in the flour.
If you use 1/2 vanilla pod, cut it lengthwise and scrape out the vanilla seeds.
Bring the milk with the rest of the sugar (40 g) and the vanilla seeds / extract in a saucepan to the boil. Pour the milk in a thin stream to the egg yolk mixture while constantly whisking. Pour it back in the saucepan. Bring again to the boil and cook for 2 minutes, whilst whisking. The cream thickens.
Pour the cream into a bowl and let it cool.
Clean the strawberries and hull them. Chop off squishy parts. Slice the strawberries thinly.
Spread the cool cream evenly on the tart base and place the strawberries slices on it like tiles.
Cut the tart and indulge!