+Pie dough
°200g flour
°80g butter
°1 pinch of salt
°1 tbsp. sugar
°40 to 50 ml of cold water
°Vanilla pastry cream
°40 cl of milk
°1 vanilla
°3 egg yolks
°80g sugar
°40g cornstarch
Trim
°500g strawberries
°Icing sugar
*Recipe steps
In the bowl of a robot, mix the flour, the salt, the sugar, and the cold butter cut into small cubes, mix
Then add the cold water and mix again until a homogeneous ball of dough is formed, lightly flour it and roll it out. If it’s sticky, put it in the fridge for 20 minutes.
Place the dough in the bottom of a pie pan, cover with a disc of baking paper and pour clay balls or large beans to cook it without filling (blind): 10 to 15 minutes at 180° C then 20 minutes having removed the clay balls. The dough must be golden brown and cooked all over, otherwise extend for a few minutes
Make the pastry cream: heat the milk with the split vanilla pod, and in a bowl, whisk the sugar, egg yolks and cornstarch
Add a little boiling milk to this mixture, whisking well, then pour in all the milk
Put everything back in the pan on the heat, and thicken over medium heat. Once the cream is thick, pour it into a bowl, wrap it in contact with cling film (which must therefore touch the surface of the cream) and let it cool completely
Assembly: if necessary, whip the cream to make it smooth and easily spreadable, distribute it in the bottom of the tart which is cooked, and arrange the strawberries on it, sprinkle with icing sugar before serving
Enjoy !