Strawberry tart

Ingredients

For tart
• 110g all purpose flour (T55)
• 20g almond powder
• 45g confectioners sugar
• 70g unsalted butter
• 1 egg yolk

Almond filling
• 50g almond powder/flour - sifted
• 1 egg - beaten
• 50g butter - at room temperature
• 50g sugar

Pastry cream
• 1 egg yolk
• 35g sugar
• 13g plain flour/cake flour (T45) - sifted
• 7g butter
• 125g milk
• about 150g to 200g strawberry - sliced and mixed with a tsp white sugar

Optional for whipped cream decoration
• 80g heavy cream - add 10g sugar and beat until firm peaks form

Instructions

• 1. Make the tart Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with your hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate for at least 30min.
• 3. Roll the dough Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into a circle bigger than your tart mold. Take off from the bottom wrap and place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Take off the top wrap and prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30min).
• 4. Almond filling In a medium bowl, stir together the butter and sugar until smooth. Add beaten egg and mix. Finally add the almond flour and mix well until fluffy and thoroughly combined.
• 5. Pre-heat the oven to 180℃. Spread the filling into the tart crusts and bake for about 30~40min or until the top is nicely browned. Remove from the oven and let it to cool to room temperature.
• 6. Pastry cream In a small bowl, add sugar, egg yolk and mix well. Sift the flour in the bowl to combine them. Mix well.
• 7. Pour the milk gradually onto the egg mixture. Mix well until combined evenly.
• 8. Strain the mixture to saucepan using a strainer and cook over moderate heat, stirring constantly, until sauce thickens, using a wooden spoon or a spatula. When the sauce thickens enough, remove from the heat. Pour the pastry cream over the tart (over the almond filling). Let it to cool to room temperature.
• 9. Arrange the sliced strawberry over the tart to decorate.
• 10. If you want to decorate with whipped cream Fit a decorating bag with a star tip (about 1cm) and fill with cream. Squeeze cream out of the tip to create pastry decoration over the strawberry as you like.
• Keep in the fridge until you serve!

https://www.atelierlalune.com/2018/06/strawberry-tart-2/

Copyright Dans la lune