Ingredients Sablée pastry 130 gr butter, diced 150 fr flour 2 egg yolks 25 gr cream 1 pinch salt
Crème pâtissière 500 ml milk 65 gr cornflour 2 eggs 2 egg yolks 1 tbsp vanilla extract
Strawberries 500 gr, washed and sliced
Instructions For the pastry Place the sugar in the TM bowl. Mix Speed 10 for 10 seconds. Add the butter, salt and flour. Mix 3 seconds Speed 6 until it ressembles fine crumbs. Add the yolks and cream. Turbo pulse briefly a few times until the pastry forms a dough. Shape into a flat disc and refrigerate while you make the crème pâtissière.
For the crème After having washed the TM bowl, add all the ingredients to the TM bowl and cook 7 minutes, 90° C, Speed 4. Transfer into a bowl and cover with cling film (to avoid get a crust on the crème).
Preheat the oven to 180°C. Roll your pastry onto a floured surface until it covers your tin (I used a 28cm tin). Blind-bake it for 30 minutes. Let it cool completely before assembly.
To assemble the tart Once the pastry is completely cool, cover with a thick layer of crème pâtissière and cover with the strawberries. Enjoy!