Cooking without breaking eggs

Name: Strawberry tart (shortcrust pastry + pastry cream)
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 1 palet Papondu Battu (préalablement décongelé) (ou 50g de Papondu Battu); 222 g Farine; 115 g Margarine; 60 g Sucre glace; 60 g Poudre d'amande; 2 g Sel fin; 1 palet Papondu Battu (préalablement décongelé) (ou 50g de Papondu Battu); 250 mL Lait végétal; 20 g Farine; 1/4 gousse Vanille; 25 g Sucre semoule

Strawberry tart (shortcrust pastry + pastry cream)

The perfect base for pies for all seasons.

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Preparation time 20

Cooking time 25

Rest 2

Total time 2 45

Portions: 8 slices

Type of dish: Dessert, Snack

Ingredients Instructions

Ingredients

Shortcrust pastry

1 puck Papondu Battu (previously thawed) or 50g Papondu Battu
222 g Flour
115 g Margarine
60 g Powdered sugar
60 g Almond powder
2 g Fine salt

Vanilla custard cream

1 puck Papondu Battu (previously thawed) or 50g Papondu Battu
250 mL Plant milk
20 g Flour
1/4 pod Vanilla
25 g caster sugar

750g Fruit of your choice

Instructions

For the shortcrust pastry

Preheat oven to 160°C.
Mix ingredients to form a ball.
Roll out the dough and leave to cool.
Line the tin and bake for 25 min at 160°C.

For the pastry cream

Heat the milk with the vanilla in a saucepan without bringing to the boil, then leave to cool.
In a bowl, make a ribbon with the Papondu and sugar, then add the flour.
Dilute with warm milk.
Return to the heat and stir continuously for 5-8 min until a firm consistency is reached.
Pour the cream into ramekins and leave in a cold bain-marie for 10 minutes.
Filter the cream on contact and chill at 3°C.

Dressage