Strawberry tart

That was my first attempt of this "pâtissier" style tart and I must admit, this is really good stuff !

Pâte sablée
Ingredients (enough for 2 big tarts):
300 gr soft salted butter
200 gr icing sugar
60 gr almond poweder
2 eggs
500 gr all-purpose flour
1 tsp salt

Combine sugar with almond powder. Add the butter and half the flour. Mix up the dough to obtain a nice ball.
Add everything else and keep on mixing the dough with your hands !
Add some water if needed. Put it in the fridge while you're doing the custard ...

Roll out the pastry with a rolling pin.
Put the pastry in a tart pan. Prick the shell with a fork. Lay down some bakery paper. Add some "weight" on it, to prevent the pastry to raise while cooking.
Cook it empty for 10 min in the oven at 180 °C.


Meanwhile, prepare the "crème patissière".

Ingredients for the custard:
500 ml de milk
4 egg yolk
1 vanilla bean
1 pinch of salt
100 gr sugar (I would put a bit less)
70 gr cornflour

Bring to boil the milk with the split vanilla bean.
Meanwhile, "whiten" (or whip) the yolks and the sugar with a whisk.
Add up the cornflour. Keep on whipping while pouring the other half of milk.
Then put everything back into the saucepan (the one where you were boiling the milk, remember !). Stir very well until the custard thickens.

Cool it down.


Building the tart:
Very easy !
Lay down the custard on the pastry tart.
Then gently put down the strawberries.
You can add some gelatine if you wish getting a starlet effect !