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