Description
A delicious, delicate tart from Stelios Pallaresa. It is really simple. This tart is similar to the classic, but the fruits are hidden under a fragrant cream, which become caramelizing, as in creme brulee.
Ingredients
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Strawberry
150 g
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Butter
125 g
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Powdered sugar
90 g
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Chicken egg
5 piece
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Flour
250 g
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Milk
300 g
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Cream
200 g
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Lemon peel
-
Sugar
90 g
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Corn starch
40 g
Cooking
In a saucepan, pour the milk, cream and add lemon zest. Put on the fire.
In a small bowl, whisk whisk 1 whole egg and 3 egg yolks with sugar and corn starch.
As soon as the milk starts to boil, add about a third of it in a bowl with the eggs, constantly stirring the mixture.
Add the warmed egg mixture into the saucepan with the remaining milk and stir continuously until the cream thickens.
Remove the cream from heat and cover it with clingfilm so that it touches the surface of the cream. The cream should have a very good cool down. It is better to leave it in the fridge for at least 4 hours after cooling.
For the dough, combine 250g of flour, 125g of cold butter, cut into cubes 90g icing sugar and 1 egg. Knead the dough. You can do this with a mixer, using the paddle attachment.
Wrap the dough in plastic wrap. Put 1 hour in the refrigerator.
Heated the oven to 170 degrees. Roll out the dough on a lightly floured surface into a thin layer.
Put the dough in the tart form in diameter 24 see the Excess dough can be wrapped and stored in the refrigerator for weeks. Pinned with a fork the entire surface of the tart.
Confectionery paper vystelim the entire surface of the tart and put some weights (beans, peas, rice...).
Bake tart 20 minutes, then remove paper load and leave for another 10-15 minutes. Cool.
On the prepared Foundation we put sliced strawberries.
Then you take your cream out of the fridge and carefully stir it with a whisk or with a mixer. Spread it over the strawberry, forming a small hill.
Sprinkle the cream with sugar (a few tablespoons) and flamborough gun. If no gun, then you can do this with a grill, setting it on the greatest capacity.
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