Strawberry puff pastry tart

Ingredients

Directions

1. 1

   Take the puff pastry out of the fridge and let it rest in the package for about 10 minutes. Grease a springform pan (approx. 26 cm Ø). Unroll the puff pastry on the baking parchment, brush with water, fold crosswise and remove the baking parchment. Roll out to approx. 32 x 32 cm on a lightly floured work surface. Cut a circle of approx. 32 cm Ø, place in the form and press on. Prick the base several times with a fork.

2. 2

   Line the dough with baking paper and add dried peas for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until lightly brown, remove. Remove the baking paper and dry peas and let the dough cool down. Clean, wash and halve the strawberries. Beat egg yolks and sugar until creamy. Cut the vanilla pod lengthwise and scrape out the pulp. Stir starch and 100 ml milk until smooth and add the vanilla pulp to the egg yolk-sugar mixture. Bring the rest of the milk to the boil and gradually stir into the starch mixture with a whisk. Pour the milk back into the pot and bring to the boil briefly. Place the puff pastry on a cake plate and sprinkle with breadcrumbs. Pour in the cream, let it get a little firm if necessary and cover with strawberries. Chill the cake for about 3 hours.

3. 3

   Bring the rest of the milk to the boil and gradually stir into the starch mixture with a whisk. Pour the milk back into the pot and bring to the boil briefly. Place the puff pastry on a cake plate and sprinkle with breadcrumbs. Pour in the cream, let it get a little firm if necessary and cover with strawberries. Chill the cake for about 3 hours. Shortly before serving, stir strawberry jam and 2 tbsp. water until smooth, bring to the boil and pass through a sieve. Sprinkle the tart with it

4. 4

   waiting time approx. 3 1/2 hours