Only a handful of days to go before summer arrives! And on the plates, red fruits are in the spotlight, like cherries and strawberries! Charlotte, Gariguette, Ciflorette, Mara des Bois… when she brings home her strawberries, they reveal a range of vitamin-packed, naturally sweet varieties. And what better way to bring out the best in this star fruit than with a strawberry tart? Just the thing, today Chef Cyril Lignac brings you his easy recipe for strawberry tart. A crunchy, gourmet homemade pastry, a generous pastry cream, fresh, fleshy strawberries in their beautiful red dress… Here’s the recipe for the perfect tart to enjoy this summer (and not too sweet, to please Mercotte!) So, are you ready to wow your family and guests with this decadent strawberry tart? Ready, set, bake!
Cyril Lignac’s ultra-fresh seasonal strawberry tart recipe
Serves 6:
Preparation time : 45 minutes
Cooking time : 30 minutes
Easy recipe *
Ingredients:
For the almond powder shortbread:
– 190 g flour
– 90 g powdered sugar
– 130 g butter
– 20g cornstarch
– 35 g almond powder
– 1 egg
– 2 pinches salt
For the pastry cream and strawberry tart filling:
– 500 g strawberries (all varieties. Preferably Charlotte strawberries for their tartness)
– 40 cl milk
– 50 g powdered sugar
– 2 eggs
– 1 bourbon vanilla pod
– 30 g cornstarch
Cyril Lignac’s strawberry tart recipe, thes preparation steps :
– In a large bowl, mix the flour, powdered sugar, chopped butter, almond powder and salt. Then add the egg to the mixture. Mix and form into a ball.
– Using a rolling pin, roll out your dough between two baking sheets (about 2mm thick). Refrigerate for at least 30 minutes.
– In the meantime, preheat your oven to 180° (thermostat 6)
– Remove your pastry from the fridge and place in a tart tin. Prick your shortbread dough with a fork to prevent it from puffing up during baking. Then cover your pie dough with parchment paper and dried beans (again to prevent puffing) Bake your dough for 15 minutes.
– Take your dough out of the oven, remove the dried beans and parchment paper and leave to cool to room temperature.
– Pour the milk and split vanilla pod into a large saucepan. Scrape the pod with a knife to extract the “caviar”. Then bring the mixture to the boil.
– As an aside, mix the eggs and sugar in a bowl. Whisk the mixture vigorously until it whitens. Gently stir in the cornstarch and vanilla milk, while still hot. Pour the mixture into a saucepan and stir continuously for 3 minutes, until creamy. Pour the custard into a bowl. Cover the bowl with cling film and chill in the fridge for at least 30 minutes.
– Wash and halve the strawberries.
– Remove your crème pâtissière from the fridge and whip to make it as smooth as possible.
– Finally, spread the pastry cream over your baked tart shell. Carefully arrange the halved strawberries on your tart. Chill until ready to serve.
And because everything small is cute, why not try a mini version of this Chef recipe, with strawberry tarts? Enjoy your meal!