Shortbread pastry for one beautiful tart:
Pastry cream:
For finishing:
1 Make the pastry and let it rest for about 30 minutes in the cold. Meanwhile, prepare the pastry cream and let it cool.
2 Spread the shortbread pastry in a mold. Place the mold in the cold for another 30 minutes before baking blind (with beans or baking beads) for about 10 minutes at 355°F (180 °C) (Gas mark 6) depending on your oven.
3 Quickly rinse 400 to 17.75 oz (500 g) of strawberries under water, drain them, then remove the stems.
4 Spread the cooled pastry cream over the baked pastry base. Arrange the drained strawberries on the pastry cream.
5 Warm some raspberry or redcurrant jelly and brush the top of the tart, or dust with icing sugar.
6 Assemble the tart at the last moment to prevent it from becoming soggy. You can also make tartlets if you have very few wild strawberries.
A delicious and tasty recipe! You also have two other alternatives to replace the pastry cream: lighten it by mixing it half and half with whipped cream, or fill your pastry only with wild strawberries and pipe whipped cream rosettes at the last moment, finishing with some freshly chopped mint.
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