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Fresh Strawberry Tart

strawberry-tart.jpgIngredients (8 - 10 portions)

1 All Butter Shortcrust Tart Case 28cm dia

for the pastry cream:

 

for the filling:

  • 500ml milk    

 

  • 1kg strawberries   
  • 4 egg yolks

 

 

  • 200ml cream
  • 50g cornstarch

 

  • 1 pinch vanilla sugar

 

Preparing the pastry cream

  • Mix the cornstarch in a cup with some of the milk.
  • Mix the egg yolks in a bowl with the caster sugar, then slowly add the cornstarch/milk mixture a little at a time while continuing to whisk.
  • Bring to the boil the remaining milk with a pinch of vanilla sugar.
  • Remove from the heat, add the egg/sugar mixture and whisk together thoroughly.
  • Bring to the boil again for a few seconds while continuing to whisk then remove from the heat, cover and allow to cool.

Alternatively, you can use a pack of our Patisserie Cream Powder

Filling the Tart Case

  • Hull the strawberries and cut in half.
  • Fill the tart base with pastry cream using a piping bag, and cover with the strawberries.
  • Whisk the cream and sugar until it becomes firm.
  • Heat the apricot jelly until it becomes liquid and glaze the fruits.
  • Allow to cool, then decorate with the whipped cream and icing sugar.

Use Gourmet Classic's Strawberry Patisserie Glaze to decorate the serving plates.

 

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