Strawberry with Vanilla Cream Tarte

 

I found the first strawberries, and yes, they are in season. For me it is strange to have strawberries during Spring, but I learned that there are different type of strawberries with different crop time.

I made my favorite Spring breakfast....Strawberry with Vanilla Cream Tarte

Pate Sable

250 grams all purpose flour

50 gram almond flour

120 grams icing sugar

120 grams salted butter cold and in small pieces

1 egg

Water (very cold) as needed. Maybe you will need only 1 tablespoon of water.

In a food processor, mix all the ingredients until you have a firm not sticky dough. Place it in the fridge for 1 hour. With a roll pin, stretch it until you have a dough of 3-4mm. Place it in an oven mold for tart. Leave it in the fridge for 30 minutes. Preheat the oven at 175C. Place a parchment paper on top of the tart, and put beans to make it flat when baking it. Bake it for 20-25 minutes or until golden brown. Let it cool.

For the Vanilla Cream

250 ml of warm milk

15g butter

3 egg yolks

50g sugar

20 g cornstarch

1 Teaspoon vanilla extract

In a warm milk, dissolve the butter. Bring to a boil and add the flour, sugar and vanilla essence. Beat it very well. Add the egg yolks. Cook until thick. Let it cool.

Distribute the vanilla cream on top of the baked tart. Arrange sliced strawberries on top of the vanilla cream. 

Take 4 or 5 strawberries, chop them, and add 1 tablespoon of sugar. Soak 6 gelatin leaves. In a pan warm the gelatin leaves until they dissolve. Add the chopped strawberries, and cover the strawberries with this strawberry gelatin. Let it cool for 5 hours before serving it. Enjoy!!