A shortcrust pastry shell filled with lemon pastry cream and strawberries! This tart is a delicious dessert for any occasion! (made for my co-workers:) the recipe is restored from May archives)
300 g strawberries, washed, hulled and sliced
75 g unsalted cold butter
1 egg yolk
150 g all-purpose flour
20 g sugar
pinch of salt
250 ml milk (or 175 ml milk + 75 g cream)
3 large egg yolks
50 g sugar
20 g corn starch
zest and juice from 1 lemon
4 tablespoons butter, cubed
- Rub the butter into flour, sugar and salt until mixture resembles crumbs. Add the 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 the egg yolks, sugar, corn starch, lemon zest and juice together until the mixture is smooth. When milk is about to boil, gradually pour it into the egg mixture. Cook in a saucepan at gentle heat until thickened (up to 5 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 the 20 cm tart pan. 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.