Classic French Strawberry Tart

Pâte sablée base (almond tart crust) with vanilla creme patisserie (pastry cream), fresh Strawberries and Pistachios 🍓💚

So lite, dreamy, full of spring vibes (even tho we get strawberries in winter). This recipe has 3 parts. Starting with baking the base, followed by the creme patisserie aka pastry cream and finally the decoration.

Here's what you'll need-

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the base-

1/2 cup room-temperature butter

1/2 Cup confectioners' sugar

1/4 cup almond flour

1/4 teaspoon salt

1 egg

2 cups all-purpose flour

For the pastry cream-

1 cup whole milk

1/4 cup sugar

2 TSP Vanilla Extract

Pinch of salt

2 large egg yolks

2 TBSP cornstarch

1 TBSP unsalted butter

For decorating

10-15 strawberries

5-8 pistachios

𝗠𝗲𝘁𝗵𝗼𝗱

Base-

In a food processor mix everything together until it looks sandy

Bring it together by hand and refrigerate for 30 minutes (start making the cream)

Roll out the dough into the tart tin. Refrigerate for another 20-30 minutes. This is important to prevent the butter from melting in the oven.

Bake for 15-20 minutes until golden. It should be fully baked. You'll see the tart will have shrunk a little. And that totally normal.

Let it cool.

Cream

Heat the milk, salt and sugar in a medium saucepan

Mix egg yolks and cornstarch in a separate bowl.

Now comes the tricky part that we call- tempering.

You have to slowly pour the hot milk into the egg yolks and keep mixing. This is to prevent them from scrambling.

When all the milk is mixed, add it back to the saucepan and cook until it's thick. Keep mixing while it's on the hob.

Take it off the heat and add vanilla and butter. Cover with a clean wrap and let it chill for 30-40 minutes.

Assembling

When everything is cooled COMPLETELY only then start the assembling.

Cut 10-15 strawberries in any shape you like.

Chop 5-6 Pistachios

Place the tart shell on your favourite plate.

Spread the cream evenly.

Arrange the Strawberries in any way you like.

Sprinkle pistachios on top.

Place it in the tart in the refrigerator for 15-30 minutes because it tastes best when cold.

So much wait and soo many steps are definitely worth it.

Hope you give this a try. And if you do, I'd love to see some 📸