Strawberry Tart - by Nesar Noorullah

Ingredients

Yield:

 

• Crème Patisserie

  • 500 ml Milk
  • 100 g Sugar
  • 6 Egg Yolks
  • 5 ml Vanilla Essence
  • 60 g Flour

• Almond Frangipane

  • 42 g Almond Meal
  • 12 g Flour
  • 50 g Sugar
  • 42 g Butter
  • 50 g Egg

• Sweet Short Crust Pastry

  • 300 g Cake Flour
  • 150 g Butter
  • 75 g Icing Sugar
  • 2 Whole Eggs

Preparation

Difficulty:

Medium

Time:

3 Hours

Total Time:

 

1. Crème Patisserie

   1. Boil milk with the vanilla essence and cool until lukewarm. Remove 100 ml of milk and keep aside.
   2. Mix the egg yolk and sugar in a separate bowl.
   3. Mix the flour with the 100 ml of milk that you have kept aside.
   4. Pour the milk and egg yolk mixture into the pot with the lukewarm milk in it.
   5. Add the flour and milk mixture into the pot, and whisk it vigorously and start cooking the custard on a slow heat.
   6. Keep stirring it with a whisk and cook it until it starts to thicken into a paste. This mixture should not be lumpy.
   7. The trick is to cook it on a slow fire while the custard thickens and reaches a temperature of around 82 degrees | C.

2. Almond Frangipane

   1. Cream sugar and butter using an electric mixer or hand mixer.
   2. Beat in the egg until smooth.
   3. Add the almond meal and the flour, and then beat it until it forms a smooth paste.
   4. Transfer to a small bowl, cover and then refrigerate.

3. Sweet Short Crust Pastry

   1. Cream butter, sugar, flour and egg using an electric mixer or hand mixer to form a dough mixture.
   2. Wrap with a plastic film and refrigerate for 2-3 hours.
   3. Once firm, roll and cut into circles, and place into tart moulds.

4. Assembly and Preparation

   1. Fill the tart moulds with almond cream until half full.
   2. Bake in oven at 175 Degrees for 15-18 minutes.
   3. Once baked, check if the Frangipane is cooked. It may be very soft but will firm up cooling.
   4. Pipe the Crème Patisserie on top of the Frangipane.
   5. Decorate with a whole strawberry (without the stem), and then top with crushed almond flakes or chopped pistachio nuts.
   6. ENJOY!