Strawberry tart with vanilla pastry cream
Time · Prep 35 min · Cook 25 min · serves 6
Ingredients
- 1 all-butter shortcrust pastry shell
- 500 g gariguette or mara strawberries
- 50 cl whole milk
- 4 egg yolks
- 80 g sugar + 40 g for the strawberries
- 40 g cornstarch
- 1 vanilla pod
Method
- Line a tart tin with the shortcrust pastry, prick the base, cover with baking paper and blind-baking weights, and bake for 15 minutes at 180°C. Remove the weights and bake for a further 5–10 minutes until lightly golden. Leave to cool.
- Bring the milk to a gentle simmer with the split and scraped vanilla pod. Remove from the heat and leave to infuse for 10 minutes.
- Whisk the egg yolks with 80 g of sugar, add the cornstarch, then pour in the strained hot milk. Return to medium heat, whisking constantly, until thickened. Press cling film directly onto the surface and leave to cool.
- Spread the pastry cream evenly over the cooled tart shell.
- Wash, hull and halve the strawberries, then arrange them in tight concentric circles over the cream. Dust with 40 g of sugar at the last minute to give a light gloss.
Why the pairing works. Ripe, sweet strawberries with vanilla cream complement the richness of the Bouzy rosé, while the fruit's natural acidity responds to its freshness.
