Ingredients:
- 250g All-purpose flour
- 125g Cold unsalted butter (cubed)
- 100g Powdered sugar
- 1 Large egg
- A pinch of salt and vanilla extract
Instructions:
- Mix flour, sugar, and salt. Add cold butter cubes and rub with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg and vanilla. Mix just until a dough forms (do not overwork it).
- Wrap in plastic and chill in the fridge for at least 30 minutes.
- Roll out the dough, fit it into a tart tin, and prick the base with a fork.
- Blind bake at 180°C for 15–20 minutes until golden brown. Let it cool completely.
2. Pastry Cream (Crème Pâtissière)
Ingredients:
- 500ml Whole milk
- 4 Egg yolks
- 100g Granulated sugar
- 40g Cornstarch (or custard powder)
- 1 tsp Vanilla bean paste or extract
Instructions:
- Heat the milk and vanilla in a saucepan until it just starts to simmer.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Slowly pour half of the hot milk into the egg mixture while whisking constantly (tempering).
- Pour everything back into the saucepan and cook over medium heat, stirring vigorously until thick and glossy.
- Cover with plastic wrap (touching the surface to prevent a skin) and chill.
3. Assembly & Finishing Touches
Ingredients:
- Fresh strawberries (halved)
- Apricot glaze or neutral nappage (for the shine)
- Powdered sugar (for dusting)
- Fresh mint or lime zest (optional garnish)
Final Steps:
- Whisk the chilled pastry cream briefly to smooth it out, then spread it evenly into the cooled tart shell.
- Arrange the strawberry halves in a high, overlapping pile as seen in the image.
- Brush the berries with a warm glaze for that professional, glossy look.
- Finish with a light dusting of powdered sugar on the edges and a sprinkle of lime zest or mint.
Pro Tip: To prevent the crust from getting soggy, you can brush the inside of the baked shell with a thin layer of melted white chocolate before adding the cream.
