Seasonal strawberries are just waiting for you to transform them into an irresistible tart! This recipe combines simplicity and indulgence: a perfectly golden homemade shortcrust pastry, a velvety pastry cream, and fresh fruit arranged like little jewels. Perfect for a family Sunday or an impromptu dessert that will impress your guests. It's your turn!
Practical information
Preparation time: 30 minutes
Cooking time: 15 to 20 minutes
Estimated calories: approximately 280 kcal per serving
Estimated average price: approximately 25 ₪ for the recipe
Ingredients
- 250 g of flour
- 1 egg + 1 egg yolk
- 1 teaspoon of baking powder
- 65 g of sugar
- 1 sachet of vanilla sugar
- 125g of softened margarine
- 1/2 tablespoon of oil
- A small pinch of salt
- 6 egg yolks
- 1 glass of sugar (plastic cup)
- 2 sachets of vanilla sugar
- 6 tablespoons of cornstarch or 4 tablespoons of flour
- 3 and a half glasses of soy milk (vanilla-flavored soy or almond milk is also possible)
- Fresh fruit of your choice (strawberries and others)
- Apricot jam (for a glossy finish)
Preparation steps
- Prepare the pastry by mixing the following in a food processor fitted with the dough hook: flour, egg, egg yolk, baking powder, sugar, vanilla sugar, softened margarine, oil, and salt. Continue mixing until you obtain a smooth shortcrust pastry (add a little water if the dough is too stiff).
- Spread the dough in a tart pan and bake at 180°C for 15 to 20 minutes, until golden brown.
- Prepare the pastry cream by mixing with a fork, while cold, the 6 egg yolks, the sugar (1 glass), the 2 sachets of vanilla sugar and the cornflour or flour (cornflour will give a lighter cream).
- Pour the soy milk into this mixture and stir well.
- Transfer the mixture to a saucepan and heat over low heat, stirring constantly until the cream thickens.
- Cover the cream with plastic wrap, pressing it directly onto the surface, and let it cool completely.
- Once the pastry has cooled, spread the pastry cream on the bottom of the tart.
- Wash and dry your fruit thoroughly with paper towels, then arrange it nicely on the cream.
- Heat the apricot jam in a saucepan and gently brush the fruit with a brush to give it a beautiful shine.
You can just as easily make one large, spectacular tart as small individual portions for added elegance! To store your tart, keep it in the refrigerator and enjoy it within 24 hours to fully appreciate the freshness of the fruit.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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