|Preparation||Start to finish|
|2 hours 30 min.||2 hours 30 min.|
|1||Prepare 700 g Confectioner's custard (Crème pâtissière, or French pastry cream), cover and leave to cool, stirring from time to time with a whisk.||35 min.|
|2||Roll out the sweetcrust pastry, line the tart tin or mould, then bake blind. Leave to cool on a wire rack.||1 hour|
|3||If possible, seal the bottom of the pastry case with 50 g white chocolate.||20 min.|
|4||Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) in an even layer in the bottom of the tart.
It is not essential, but this is easier with a forcing bag.
|5||Cut the stalks off the strawberries and arrange them on top of the custard layer.
There are various ways to do this. The simplest, in my opinion, is to stand whole fruit vertically and work inwards towards the centre.
|6||Then finish with a few strawberries cut in half vertically to form a sort of flower in the centre.||10 min.|
|7||You can glaze the tart if you wish, but this is not essential.
Keep in the fridge, but remember to take it out 30 minutes before serving.
For 1 tart : 10.24 €
|Strawberries: You can check-out other recipes which use it, like for example: Strawberry-mint sorbet, Strawberry feuilleté, You should not soak strawberries in water, Chouquettes, Strawberry, kiwi and mascarpone verrines, ... [All]|
|Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Saint Honoré cake, Pains briochés aux raisins, Fraisier (French strawberry cake), Strawberries with mint and cream, ... [All]|
|Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Chocolate tart, Cherry and pistachio tarts, Exotic fruit tart, Pear and lime meringue pie, ... [All]|
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