Strawberry Tart


The Crust
  • Crush the butter biscuits in the food processor then add the melted butter and blend until it looks like wet sand.
  • If you don’t have springform tin, cover the cake tin of your choice with cling film and put the biscuits mixture into it.
  • Press well with a spoon or a glass, then put it in the fridge for 1 hour.
Strawberry Tart

The Cream
  • In a saucepan, bring the milk to a boil.
  • In a separate bowl, whisk the egg yolks with sugar and cornstarch until it turns white.
  • Pour half of the milk quantity on the egg mixture and whisk gently.
  • Pour the mixture into the saucepan with the rest of the milk and cook on medium fire while stirring.
  • When the cream starts to harden, add the orange rind and continue stirring until the mixture is creamy.
  • When the cream is ready, remove from the heat and mix in the butter until it completely melts.
  • Pour the cream in a glass bowl and cover with a cling film. The film should be touching the surface of the cream.
  • Leave the cream to cool in the fridge for 1 hour.
  • Put the cold cream in a large bowl and whip with an electric mixer. The cream will turn smooth.
Strawberry Tart

  • Unmold the crust and put it on a flat plate.
  • Spread the cream using a spoon or an icing bag.
  • Decorate the tart with the cut strawberries.
  • To make the strawberries look shiny, you can make a light syrup : combine sugar and water in a saucepan. Bring to a boil. When the syrup is lightly colored, allow to cool then brush the strawberries with it.

Strawberry Tart