Strawberry Tart from Brittany

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Strawberry Tart from Brittany

Strawberry Tart from Brittany

Strawberry Tart from Brittany
Strawberry Tart from Brittany
Ingredients Strawberry Tart from Brittany
Number of persons
For the Breton cake:

175 g of flour

150 g sugar

175 g semi-salted butter

1 whole egg, and 3 yolks (2 if large)

1 sachet of vanilla sugar

1 tablespoon orange blossom water
To gild:

1 egg yolk

1 teaspoon of milk

1 teaspoon of sugar
For the custard:

1/4 l milk

1 egg + 1 yolk

20 g flour

1 tablespoon cornstarch

40 g sugar

Icing sugar (optional)

Vanilla powder

750 g round strawberries

3 tablespoons of red fruit jelly of your choice

Preparation Strawberry Tart from Brittany
Total Time: 55 min
Preparation time: 20 min
Cooking time: 35 min
Preheat the oven to 180°C (thermostat 6).
Prepare the Breton cake:
In a bowl, mix the flour, sugar and vanilla sugar. Dig a well, and put the eggs, softened butter, and orange blossom water.
Work the dough with a wooden spoon, just to mix the ingredients, without insisting too much.
Pour this preparation into a buttered 22 cm in diameter mold missed beforehand; spread the dough with the back of a spoon.
Brown with the egg yolk mixed with the milk and sugar, then bake 35 min; the cake should be golden-brown and soft.
In the meantime, prepare the custard:
Heat the milk and the vanilla.
In a bowl, beat the eggs and sugar until the mixture turns white; add the flour and cornstarch.
When the milk boils, pour it over the mixture, whisking vigorously. Put it back on the heat, and remove to the first broth.
Pour the cream in a separate bowl, and let it cool. You can sprinkle it with icing sugar to prevent the formation of a skin on its surface.
Wash and hull the strawberries, but do not cut them!
When the cake and cream have cooled, bake the tart.
Spread the pastry cream generously over the entire cake; place the whole strawberries, the largest in the centre.
Once this is done, brush the tart with the warmed fruit jelly.

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