Strawberry Tart

Name: Strawberry Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Organic lemon; 120 g soft butter; 80 g Icing sugar; 40 g ground almonds without skin; 1 pinch Salt; 1 egg (size M); 220 g Flour; 1 Vanilla pod; 400 ml Milk; 2 Egg yolk (size M); 60 g Sugar; 25 g Cornstarch; 500 g Strawberries (not too big); 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Organic lemon
120 g soft butter
80 g Icing sugar
40 g ground almonds without skin
1 pinch Salt
1 egg (size M)
220 g Flour
1 Vanilla pod
400 ml Milk
2 Egg yolk (size M)
60 g Sugar
25 g Cornstarch
500 g Strawberries (not too big)
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Wash lemon hot, rub half of the peel thinly. Mix butter and icing sugar. Add almonds, lemon zest and salt. Stir in egg. Add flour and knead to a smooth dough. Press dough flat, wrap in foil and chill for about 1 hour.
2
Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Bring the milk, vanilla pulp and vanilla pod to the boil, remove from the heat and leave to stand for about 5 minutes. Beat the egg yolks and sugar until light and creamy. Stir in starch. Remove the vanilla pod from the milk. Slowly stir some milk into the egg-sugar mixture, then stir into the remaining milk. Bring the vanilla milk to the boil over medium heat while stirring and simmer for about 1 minute. Pour the cream into a bowl, cover the surface with foil and allow to cool for at least 1 hour.
3
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Grease a springform pan (approx. 26 cm Ø). Put the dough into the form and pull it up about 2 cm at the edge and press it down. Prick the dough several times with a fork. Line dough with baking paper and fill in dried peas. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove peas and baking paper and bake on the middle shelf for another 5-10 minutes until golden brown. Remove and let cool on a cake rack.
4
Wash the strawberries, except for 2-3 pieces for decoration, clean and halve. Remove the tart from the mould. Stir vanilla cream until smooth and spread on top. Spread the strawberries in circles on the tart with the cut surface facing down and decorate with whole strawberries. Chill the tarte until serving and dust with icing sugar before serving.