Strawberries from organic famers in the nearest village, eggs from the garden and 3 young ladies for a fully homemade tart. Team work makes every endeavor a piece of cake… Especially we it comes to the tasting part of the story.
- 250g flour
- 25g almond flour
- 140g butter
- 100g powdered sugar
- 1 egg
- 1 pinch of salt
Vanilla custard cream ( for 400g )
- 250g milk
- 50g egg yolk ( about 3 egg yolks )
- 60g sugar
- 25 corn flour ( will give a lighter custard than regular wheat flour )
- 25 g butter
- 1 vanilla pod
Strawberries : enough to generously fill your tart mold.
- Prepare the dough ideally the day before to let it rest in the fridge. Otherwise it should rest minimum 1 hour. Use a spatula to mix the butter, at room temperature , with the sugar. You will get a creamy mix. Add the egg and salt, then the flour and almond flour. Once you get a homogenous dough knead it a couple of times with your hands.
- Line your mold, prick the dough so that it does not raise. You can also use baking parchment covered with beans on top of the dough. Bake for 30 to 40 minutes at 350 degrees Fahrenheit. Check regularly to avoid that the edges burn, if they seem to get too brown, use tin foil to protect them from burning.
- Prepare the vanilla custard : mix the egg yolks with the sugar until the mix turns slightly white, then add the corn flour.
- Bring the milk to the boil in a pan with the vanilla pod. Remove the pod, and pour the milk on the sugar mix, whisk to make a homogenous mix. Pour back in the pan , under low heat and keep mixing to avoid lumps. You’ll feel the mix thickens as it cooks.
- Remove from the heat once you get the desired consistency, and add the butter. Pour the cream in a cold dish so that it cools quickly and cellophane-wrap it. Wait for the custard to be completely cool to use it. You should whisk it before use.
You’re likely to have leftovers of custard and also pastry. Use them to your taste : make extra small pies, or use the custard simply with fresh fruits.
The good thing about strawberries is that they are also the ideal companion to a little glass of champagne. There is no excuse not to waste leftovers.