Ingredients for the tart crust
- 300 g all-purpose flour
- 150 g Lurpak cow milk butter
- 4 egg yolks of medium eggs
- 150 g icing sugar
- 1 vanilla vial
- zest of 1 lemon or orange
Ingredients for the cream
- 500 ml whole milk
- 40 g corn starch
- 100 g granulated sugar
- 2 medium eggs
- 1 tablespoon Lurpak cow milk butter
- 1 vanilla vial
- Strawberries for garnish
Method for the tart crust
In a mixer’s bowl, using the paddle attachment, beat the butter and icing sugar on medium speed, until it gets a fluffy consistency. Gradually add the egg yolks.
Then, add the flour, vanilla powder, and zest. Keep stirring until it becomes a crumbled dough.
Right after, form the dough into a ball, wrap it with a piece of plastic wrap and refrigerate for at least 2 hours.
When the dough is cool, place it in between two pieces of parchment paper and roll it out with a rolling pin, until it has the same size as the tart pan. Transfer the dough to the tart pan, and remove with a knife the leftover dough all around the tart pan. Spread the dough evenly by pressing with your hands all over the surface of the tart pan.
To bake the tart properly, pierce small holes at the bottom of the tart crust using a fork, and then cover the surface of the tart crust with a piece of plastic wrap. Fill it with flour and turn the overhang parts of the plastic wrap inside and place it over the flour, so that the sides of the tart are not covered.
Bake in a preheated oven at 180 C fan for about 15 minutes.
Finally, remove the plastic wrap with the flour and bake for 15 more minutes.
Method for the cream patisserie
In a small pot, heat the milk, half the amount of sugar, and vanilla, until it comes to a boil.
Place the eggs, corn starch, and the rest of the sugar into a bowl, and stir, with a hand whisk, until completely combined. Then, gradually pour in the warm milk and keep stirring the mixture.
Right after, pour the mixture back into the pot again (optionally, pour the mixture through a sieve before pouring it into the pot). Heat the mixture and stir constantly, until firm.
Afterward, add a tablespoon of cow milk butter and continue stirring, until completely incorporated.
Next, pour the cream into a bowl, cover it with a piece of plastic wrap in a way that the plastic wrap comes in contact with the cream, and refrigerate until cool.
As soon as the cream cools, stir it with a whisk, until light and fluffy, or place it in a mixer’s bowl and beat it, with the paddle attachment, on medium speed.
Spread the light and fluffy cream over the baked tart, and then cut the strawberries in slices and garnish the tart as you wish.
