Strawberry tart, with almond pâte sucrée (shortcrust) and filled with a custard flavored with geranium water.

The shortcrust is an almond pâte sucrée.
You can replace it with an easier shortcrust, pâte brisée. Recipe in this link.

Strawberry Tart


Pâte sucrée amande (Shortcrust pastry) (recipe of Pierre Hermé)
  •  160°C
  •  30min
  • Bring all the ingredients to room temperature 30 minutes before starting
  • Cream the butter with the icing sugar and a pinch of salt.
  • Whisk in the egg.
  • Add almond powder and mix until well combined.
  • Add the flour
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 2 hours.
  • Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds.
  • Freeze the unbaked tartlets for at least 1 hour.
  • Bake the frozen tartlets in a preheated oven at 160°C for 10 minutes.
  • Remove the tartlet molds and brush with the egg yolk mixed with water.
  • Bake for 15 to 20 more minutes.
  • Leave to cool on a wired rack.
Strawberry Tart

The Custard (Crème Pâtissière)
  • Put the milk in a pan and bring to a boil.
  • In a separate bowl, mix the egg yolks, sugar and cornstarch until well combined.
  • Add half of the boiled milk to the egg mixture and stir until well combined.
  • Add the mixture to the remaining milk in the pan.
  • Cook over medium heat and stir continuously.
  • When the custard is creamy, add the geranium water.
  • Leave to boil for 1 minute before removing from heat.
  • Add the cold butter cubes and mix until it completely melts.
  • Transfer to a glass bowl, and cover in contact with a cling film.
  • Keep in the fridge for 2 hours before use.
Strawberry Tart

  • Bring the custard out of the fridge.
  • Whisk for 2 minutes until smooth.
  • Garnish the baked shortcrusts with the custard.
  • Decorate with strawberries.