Strawberry tart with vanilla cream
- 100 g butter
- 300 g flour
- 125 g sugar
- 2 eggs husband
- 1 sachet of vanilla sugar
- 3 g baking powder
- A pinch of salt
- 6 large yolks
- 500 ml of skim milk
- 20 g cornstarch
- 50 g flour
- 150 g sugar
- 1 sachet of vanilla sugar
- 500 g fresh strawberries
The tart with capsules and vanilla cream has a slightly refreshing, pleasant taste, becoming a dessert appreciated especially in summer, when the fruits are found fresh more often, at an affordable price and a sweeter taste. It is not the fastest product you can make, and involves the use of various ingredients that may be missing from the pantry at the moment, and there are improvisations, such as the use of pudding instead of cream or jelly with frozen fruit in the cold season.
Cake dough with strawberries and vanilla cream will involve mixing flour and baking powder with cold butter cut into pieces, broken eggs and sugar, as well as a pinch of salt, which you knead well. You can do this by hand or in a food processor. When it is homogeneous, bake it and leave it in the fridge for about 30 minutes covered in cling film to harden. If the dough has a too dry texture, you can add one or two tablespoons of cold water and knead.
Vanilla cream for the strawberry shortcake recipe starts by heating the milk in a pan with vanilla sugar or a vanilla pod, if you have it at hand.
In a bowl, mix the yolks for the vanilla cream tart well with the sugar, until it integrates, then add the flour and starch and continue to mix until smooth. Gently pour the warm milk over the eggs and pour back into the pan over low heat, stirring constantly, over low heat, until it turns into a thick and thick cream. This step will take about 15 minutes. If you want a fruit tart, the light recipe without making the cream will use mascarpone that you mix with sour cream and spices.
Take the tart dough with strawberries and mascarpone out of the fridge and spread it well into a thickness of up to 6 mm, lining a tart tray and placing it nicely there, cutting the leftovers from the edges or breaking them and pricking them out of place. instead. In the middle, cover the dough with baking paper.
Preheat a built- in oven to 180 degrees and insert the tray, where you leave it for about 20 minutes, until the tart dough with fruit and pudding is brown, when you take it out and let it cool for a few minutes, then remove the countertop from the mold and let it on a grill to cool completely.
Turn the fruit and gelatin tart tray upside down and fill with cold vanilla. You can do this step with the classic interior, if you want to look like a classic tart. Garnish with sliced or halved strawberries and then let it cool in the fridge for a few hours, after which you can cut it and serve.
You can also adapt the preparation to the cake with strawberries and whipped cream or mascarpone or with fruit gelatin instead of fresh strawberries, being one of those recipes with strawberries that can change its ingredients, still keeping the taste. Good appetite!