TARTE AUX FRAISES
SERVES 6
INGREDIENTS
FOR THE PÂTE SABLÉE
250g plain flour, plus extra for dusting
60g icing sugar Pinch of fine sea salt
125g unsalted butter, cold and cubed, plus extra for greasing
1 large egg
FOR THE DIPLOMAT CREAM
960ml double cream, cold
70g plus 50g granulated sugar
½ vanilla bean, split lengthwise
65g cornflour
5 large egg yolks
55g unsalted butter, room temperature
TO ASSEMBLE
730g fresh strawberries, hulled and cut in half
Icing sugar for dusting
METHOD FOR THE PÂTE SABLÉE
In a medium bowl, whisk together the flour, icing sugar and salt. Add the cubed butter and rub it into the flour mixture with your fingers until it resembles coarse sand. Add the egg and use a fork to mix the dough until it just comes together and there are no dry bits left. Using your hands, form the dough into a ball. Wrap in cling film and refrigerate until firm, for at least 1 hour.
Remove the pâte sablée from the fridge 30 minutes before you plan to roll it out. Grease and flour a 23cm tart tin with a removable bottom.
Transfer the dough to a lightly floured work surface and roll out to a large circle, about 30cm in diameter. Carefully roll the dough around the rolling pin, brushing off any excess flour.
Unroll the dough over the prepared tart tin, gently tuck it into the tin and trim any excess dough. Using a fork, poke tiny holes across the bottom of the tart shell. Return to the fridge to chill for 20 minutes.
This story is from the May 16, 2022 edition of New UK.
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This story is from the May 16, 2022 edition of New UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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