Hello and Happy Valentine’s Day Eve Eve!
Normally, I’m not a sweets kind of girl but I figures with this holiday so quickly approaching, I’d make a rare dessert. I even had a bite or two. Today, I’m making a classic French Strawberry Tart (Tarte aux Fraises). But first, let’s start with the crust. This crust is perfect because it’s not too sweet, a little buttery, but is still sturdy enough for cream and strawberries.
what you do:
In a food processor, add in flour, sugar, and salt. Then add in butter in cubes. Pulse until you get a crumby texture and then add in your egg. Mix until your mixture becomes a ball. Wrap in plastic wrap for about 30 minutes or until you’re ready to use.
Pre-heat your oven to 350 degrees. After the 30 minutes, flour a work surface and roll out your dough. I used a 12 inch pie pan because for some reason I couldn’t find my tart pan. Either works. Grease it and lay out your dough in it. Before baking, add foil to the top and something to weigh it down. I used a small cake pan so that the dough would not rise. Bake for about 20 minutes or so, and remove foil. Let cool.
Over medium heat, warm up the milk and vanilla so that it slightly simmers. It’s so important not to let it get too hot or your filling will curdle. Meanwhile, in a bowl, whisk together the egg, egg yolk and sugar until lighter in color and fluffy. Whisk in the flour and cornstarch. When the milk is just simmering, pour it into the egg mixture, and whisk until incorporated. From heat and put it in a bowl to cool completely.
Then, add your filling, and half your strawberries. Place strawberries in a circular motion to make a pretty design. I used a drizzle of honey on top for a lovely glaze. Chill this for an hour before serving.
