By Ev@ , blog La vie se mange
- For the dough:
- 200 g flour
- 100 g sugar
- 120 g butter
- 1 pinch of salt
- 1 egg
- For the custard cream:
- 25 cl of milk
- 1 egg + 1 egg yolk
- 80 g sugar
- 1 sachet of vanilla sugar
- 1 tbsp flour
- For the filling:
- 250 g strawberries
- 1 tbsp strawberry jam
- 1-2 tbsp water
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly
Prepare the dough by mixing the flour, sugar and salt.
Add the butter and knead quickly until you get a fine, sandy dough.
Beat the egg, pour in the dough and knead until you get a smooth dough and form a ball.
Wrap the ball of dough in cling film and allow to rest 1 hour in the fridge.
Prepare the custard cream by heating the milk with sugar.
In a bowl, break the egg and add the yolk from a 2nd egg, then add the flour.
Pour over the hot milk and stir with a whisk.
Pour the mixture back into a saucepan and heat over low heat, stirring with a wooden spoon, until the custard thickens.
The cream is ready when it coats the spoon.
Cool the cream in a bowl.
Remove the dough from the fridge, flatten it with the palm of the hand.
Flour the work surface and roll out the dough with a rolling pin.
Prick the pastry with a fork, then transfer it to a greased baking tin and stretch it right up to the edges of the tin.
Place the tin in the fridge for 30 minutes.
Preheat the oven to 180 ° and pre-cook the pastry about 20 minutes.
Wash the strawberries, remove the green stalks and cut in half lengthwise (or cut into slices).
When the pastry has cooled completely, spread the custard over the bottom and decorate with strawberries.
Heat the jam with water in a saucepan. Then brush the surface of the cake to coat with the jam, making your tart nice and shiny.
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