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AFTouch-Cuisine4.5/5
(6reviews)
· 🍳 10 made it
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1 Make the pastry and let it rest approximately 30 minutes in the cold. Prepare the pastry cream during this time and let it cool. 2/ Spread the shortbread pastry in a tart tin. Place the tin in the cold for another 30 minutes before blind baking (with beans or baking beads) for approximately 10 minutes at 180°C (355°F) (gas mark 6) (depending on your oven). 3/ Quickly rinse 400 to 500g (17.75 oz) of strawberries under water, drain them and remove the stems. 4/ Spread the cooled pastry cream over the cooked pastry base. Arrange the drained strawberries on the pastry cream. 5/ Heat a little raspberry or redcurrant jelly and brush the top of the tart or dust with icing sugar. 6/ Fill the tart at the last moment to prevent it from becoming soggy. You can make small tartlets if you have very few wild strawberries.
Chef Patrick's Comment
A good and tasty recipe. You also have 2 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 points of whipped cream at the last moment and finish with a little fresh chopped mint.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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