STRAWBERRY & RASPBERRY TART

For 6 slices 

Ingredients

Sweet pastry

200g all-purpose flour

50g ground almond 

25g caster sugar

1 tbsp icing sugar 

125g butter 

1 whole egg 

1 egg yolk 

 

Pastry cream

500ml whole milk

1 vanilla pod 

75g caster sugar

4 egg yolks

70g all-purpose flour

 

Filling

1 punnet raspberries

1 small punnet strawberries 

 

Method

 

Step 1 : Sweet pastry - preparation - needs at least 2 hours in the fridge!

 

In a mixer, place the flour, ground almond, butter cut into small pieces, icing sugar and caster sugar and pulse many times. 

Add the whole egg and the yolk and pulse until the mixture comes together. Remove it from the mixer and knead the dough on a floured surface. Flatten to a thickness of 2cm, wrap in cling film and allow to rest in the fridge for 2 hours. 

Butter a tart tin and put in the fridge for 2 hours. 

Step 2 : Pastry cream

In a mixing bowl, whisk the egg yolks with sugar until the texture is pale and fluffy. Add the flour and combine. 

In a saucepan, heat the milk over medium heat with the vanilla seeds and pod (cut the vanilla pod, grate the seeds). Heat until it is just below the boiling point. Remove from heat, remove the vanilla pod, pour ⅓ of the milk into the bowl containing the egg, sugar and flour. 

Whisk thoroughly for a few minutes and pour the mixture back into the saucepan with the remaining milk. Whisk continuously. Place the saucepan over low heat and whisk until the cream thickens (about 10 minutes). When you see the formation of big bubbles, it means that you’re not far from the good consistency. As soon as the cream is thick enough, remove it from heat, stir for a few minutes, pour into a bowl, cover with cling film and leave to cool in the fridge. 

Step 3 : Bake the sweet pastry !

Preheat the oven to 180C. Remove the pastry from the fridge. Dust a surface with flour and roll out the pastry with a floured rolling pin. Remove the tart tin from the fridge and line the tart tin with the sweet pastry. Prick the base with a fork. Line the tart tin with a sheet of baking paper and baking beans or rice and bake for 15 minutes. Remove the baking paper and beans and bake for 5 more minutes. Remove from the oven when cooked and lightly golden. If it’s not cooked enough, bake for 5 minutes. Be careful not to overcook.  Leave to cool. 

Step 4 : Cut the fruits ! 

Pick the green top stems off every strawberry. Cut them as you want : in half if you want larger pieces or into quarters for smaller pieces. 

I kept the raspberries whole. 

Step 5: Assemble the tart !

Unmould the cooked sweet pastry. 

If you have a piping bag, you can use it : fill it with the pastry cream about ⅔ of the way up. Eliminate the air bubbles and pipe the cream into the cooked sweet pastry. 

If you don’t have any piping bags, pour the pastry cream into the sweet pastry. 

Arrange the fruits as you like !

You can also dust with icing sugar.