French · Dessert
Tarte aux Fraises
Crisp sablé, vanilla diplomat cream and market strawberries standing to attention — the patisserie-window tart that tastes as good as it looks
- Prep
- 60 min
- Cook
- 35 min
- Serves
- 8
Ingredients
- Sablé: flour 210 g, icing sugar 80 g, ground almonds 30 g, cold butter 120 g, egg 1 (55 g), salt 2 g
- Diplomat: whole milk 350 ml, vanilla pod 1, egg yolks 4 (80 g), caster sugar 70 g, cornflour 30 g, butter 20 g, gold gelatine 1 leaf (2 g), whipped double cream 120 ml
- Strawberries, ripe, even-sized — 700 g
- Strawberry or redcurrant jam — 60 g
- Lemon juice — 10 ml
- Pistachios, chopped — 15 g
Method
- Sablé: rub dry ingredients with butter to sand; bind with egg; chill 2 h. Roll 3 mm; line a 24 cm ring; freeze 30 min.
- Blind-bake at 160 °C: 20 min with beans, 10–12 min without, to even gold. Cool.
- Pâtissière: yolks + sugar + cornflour, hot vanilla milk in, boil 2 min whisking; add butter and bloomed gelatine; chill filmed.
- Beat the cold pâtissière smooth; fold in whipped cream.
- Pipe the diplomat into the case in a level spiral.
- Hull strawberries; halve large ones. Stand them in tight concentric circles, points up.
- Glaze: warm jam with lemon juice; brush each berry lightly. Pistachios at the rim.