Strawberry Tart
Fresh, ripe strawberries arranged over a light, vanilla-scented diplomat cream in a crisp, buttery sweet shortcrust pastry shell. The cream is somewhere between a custard and a mousse, rich but not heavy. The perfect summer dessert!
Ingredients
For the Pâte Sablée
- 250 gr plain flour
- 125 gr unsalted butter cold and cubed
- 100 gr icing sugar
- 2 egg
- 1 tsp vanilla extract or seeds from 1/2 vanilla pod
- pinch salt
For the Crème Diplomate
- 500 ml whole milk
- 1 vanilla pod or 2 tsp vanilla extract
- 6 egg yolks
- 125 gr caster sugar
- 40 gr corn starch
- 1 tsp agar agar powder
- 300 ml Double cream well chilled
For the Topping
- 600 gr strawberries small to medium, perfectly ripe
Equipment
- food processor or bowl and pastry cutter
- baking beans or rice
Instructions
1. Make the pâte sablée / sweet shortcrust pastry
- Follow the sweet shortcrust pastry method. Shape into a disc, wrap, and chill at least 1 hour.
2. Line the tart ring
- Roll the pastry between two sheets of baking paper to about 3mm and roughly 30cm across. Flip it into the fluted tin, press gently into the corners, trim, and prick the base. Chill another 30 minutes.
3. Blind bake
- Heat the oven to 180°C (160°C fan). Line with paper and baking beans and bake 20 minutes. Remove the paper and beans, brush the base with beaten egg, and return for 10 to 12 minutes until golden and completely dry. Cool completely in the tin.
4. Make the crème pâtissière
- Whisk the agar into the milk in a saucepan, add the vanilla pod and seeds, and bring to a boil. Meanwhile whisk the yolks and sugar until pale, then whisk in the cornflour. Pour a third of the hot milk onto the yolks, whisking, then return everything to the pan. Whisk over medium heat until it thickens, then boil gently for 2 minutes (this activates the agar and cooks out the cornflour).
5. Cool it
- Strain into a clean bowl, press clingfilm onto the surface, and cool to room temperature (about 1 to 2 hours). Don't refrigerate yet.
6. Make the crème diplomate
- Whisk the cooled pastry cream smooth. Whip the cold double cream to soft peaks. Fold it into the pastry cream in three additions with a spatula, keeping it light and mousse-like. Chill 1 hour to set.
7. Assemble
- Spread the cream into the cooled shell, about 1.5cm deep, and level it. Hull the strawberries, halving larger ones, and arrange over the cream, packed closely.
8. Chill and serve
- Chill 30 minutes before serving. Eat within 4 to 6 hours.
Notes
- Agar must be boiled to activate; whisk it into the milk and boil it with the custard. Off the heat it won't set. Gelatine (4g leaf, into the hot custard) gives a softer, more classic set.
- Blind bake until dry and seal with egg wash, or the base goes soggy.
- Fold gently. Whip the cream only to soft peaks and fold in three additions.
- Strawberry selection: small to medium, ripe and fragrant. Gariguette or mara des bois if you can get them. If they don't smell, they won't taste.
- Make ahead: shell keeps a day; pastry cream keeps a day before folding in the cream. Assemble on the day.