Strawberry tarts/Raspberry tarts
Ingredients
500 gr of strawberries/raspberries. Note the following recipe is for strawberry tarts, but the fruits are interchangeable
For the pastry
100 g of flour
100 g of almond powder
110 g of butter
70 g of sugar
2 pinches of sea salt, 1 egg
Patisserie cream
500ml of milk
4 eggs
125 grams of caster sugar
50 grams of water
1 lemon, 1 pinch of salt
For the pastry
Mix the almond powder, the flour and the sugar, and the salt
Add the butter little by little
Mix between the fingers to incorporate the butter and other ingredients
Add a beaten egg and make the pastry in a ball shape
Leave in the fridge for an hour
For the patisserie cream
Boil the milk with the lemon zest
In a bowl add two egg yolks and two whole eggs. Add the sugar and place the bowl in boiling water.
Little by little add the hot milk and turn with a wooden spoon
Put the mixture into a casserole pot and mix together over a low heat until you have a thick consistency.
Add a little lemon to taste
Roll the pastry out on baking paper and place into cooking moulds. Cook for 25 minutes at 200 degrees
Final touches
Once the pastry has cooled pipe the cream into the tart base
Decorate with strawberries
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