Tarte aux Fraises

April 30, 2018

Although the weather where I live is about as miserable as it gets at the moment, I still think that warm days are approaching which means... summer baking! Here is the first (of many) new bakes that may not give you that beach body but will 100% get you in the mood for sunshine, picnics and parties! 

INGREDIENTS

 

For the sweet shortcrust pastry 

500g Plain flour

250g Unsalted butter

240g Icing sugar

3tsp Vanilla extract

4tbsp Whole milk 

4 Large egg yolks

 

For the Crème Pâtissière

250ml Double cream

250ml Whole milk

2tsp Vanilla bean paste

120g Caster sugar

6 Large egg yolks

30g Cornflour

1tbsp Plain flour

 

For the topping

1kg Fresh strawberries (hulled and halved)

4-5tbsp Apricot jam 

 

METHOD

 

- Lightly grease a 23cm square fluted pastry case and dust with a little flour.

 

- Prepare the pastry by gently rubbing together the flour, butter and icing sugar until it loosely resembles breadcrumbs.

 

- Using a fork, gently mix in the vanilla, milk and egg yolks until the pastry starts to come together. 

 

- Using your hands, bring together the pastry to form a smooth ball, wrap in cling film and refrigerate for 45 minutes.

 

- On a lightly floured surface, roll out the pastry to approximately 1/2cm thick before using a rolling pin to gently drape the pastry over the pastry case then carefully ease it into the edges and corners.

 

- Use a sharp knife to carefully trim the excess pastry from the case.

 

- Place the pastry case in the fridge for 1 hour before baking.

 

- Preheat your oven to 180°C.

 

- To blind bake, prick the base of the pastry case all over with a fork before taking a sheet of greaseproof paper larger than the tin and fill with ceramic baking beans.

 

- Bake in the oven for 15 minutes before removing the greaseproof paper and baking beans and returning to the oven for a further 5 minutes until the pastry is a light golden brown all over.

 

- Remove from the oven and allow to cool while you prepare the crème pâtissière.

 

- To make the crème pâtissièregently heat the cream, milk and vanilla in a saucepan until nearly boiling. Remove from the heat and allow to cool slightly.

 

- Whisk together the sugar, egg yolks and flours to form a smooth paste.

 

- Slowly pour the cream mixture into the paste, whisking constantly, before returning to the saucepan and heating gently until the mixture is nearly boiling (but not burning!).

 

- Pour the crème pâtissière through a strainer and leave to cool slightly before pouring into the pastry case.

 

- Using the back of a metal spoon, spread the crème pâtissière evenly across the whole of the pastry  case.

 

- Refrigerate the tart for 1-2 hours.

 

- Take the hulled & halved strawberries and line them in rows across the crème pâtissière layer (which should now be set completely) until every inch of the tart is covered.

 

- Heat the apricot jam until it is a nice thin consistency before using a silicon pastry brush to lightly glaze the strawberries.

 

- Refrigerate until ready to serve.

 

 

 

 

 

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