French Strawberry Tart #Recipe

Emma Shawcross
9th August 2019

In France at this time of year you see them everywhere, so I made a big one to share - full of French Pastry cream thicker than our traditional English custard but light and with vanilla flavour. Wonderful to share after a BBQ.

Crème patisserie

*Note – I always like to make a double batch as I use it in so many things and it’s a massive crowd pleaser.

Whip up egg yolks with a tablespoon of the sugar until they are very light and pale and can leave a trail when you pull the whisk out

Then sift in the flour

Put milk and sugar and vanilla pod in a pan and bring to the boil, keep watching it or it will boil over

The moment it bubbles take off the heat

Stirring all the time, pour a 1/3 of the milk in to the eggs, then pour the whole lot in to pan and mix all the time over a medium heat

Simmer gentle for approx 2 mins you will see it thicken then pour through a sieve  in to a bowl

You can put some butter or icing sugar on the top to stop a skin forming or use cling film to cover

Strawberry Tarts

If you make a tart case and blind bake it let them cool

Let the pastry cream cool down then place in to tart case and chill,you don’t want to put fresh ripe strawberry in to hot pasty cream or they will just break down and the colour will run.

Heat some jam in a pan then add a squeeze of lemon juice heat till it thickens a bit then stir and put to one side

Husk the strawberry’s and wash them make sure they are patted dry

Then cut in to halves depending on size

Arrange over tart and glaze with warm jam, chill down and eat.

Some glazed have a jelly in them I like just jam especially when it’s home made

Recipe Info

Serves

6

Ingredients

Crème patisserie

3 egg yolks
65g sugar
20g flour
250ml milk
1/2 vanilla pod split or 1/2 tsp of paste

Strawberry Tarts

Sweet pastry tart case
Fresh strawberry’s
Strawberry jam to glaze
Lemon juice

Equipment

Pan
Spatula
Bowl
Sieve
Electric mixer
Tart tray
Spoons