Strawberries, lemony pastry cream and shortcrust pastry – together they are a delish tart made for my co-workers:) (restored from May archives)
300 g strawberries, washed, hulled and sliced
75 g unsalted butter, at room temperature
1 egg yolk
150 g all-purpose flour
20 g sugar
250 ml milk (or 175 ml milk + 75 g cream)
3 large egg yolks
50 g sugar
20 g corn starch
1 tablespoon lemon zest
4 tablespoons butter, cubed
- Rub butter into flour, sugar and salt until mixture resembles crumbs. Add egg yolk and form a dough. Knead the dough and wrap in plastic wrap. Let chill for at least 30 min. in the fridge.
- Place milk over medium heat and bring to a simmer. Meanwhile, beat egg yolks, sugar, corn starch and lemon zest together until mixture is smooth. When milk is about to boil, gradually pour it into the egg mixture. Cook in a saucepan at a gentle heat until thickened (5-10 minutes), stirring continuously. Stir in butter. Wrap the cream with plastic wrap clinging to its surface to prevent forming a skin. Allow to cool.
- Preheat the oven to 180°C.
- Roll out the pastry and line 20 cm tart tin. Place dried/ceramic beans onto the pastry and bake for 15-20 min. Remove the beans and bake for another 5-10 mins or until slightly golden. Remove from the oven and let cool. Spoon the cream on the pastry base. Arrange strawberries over the cream. Dust with icing sugar, if desirable.