°750 g strawberries approximately
°1/2 L milk
°four egg yolk
°1 vanilla stick (or 1 tsp liquid vanilla)
°1 pinch salt
°2 spoonful fruit jelly or jam with out fruit
°1 massive tart mould 30 cm in diameter
°1 roll pin
Preparing shortbread dough & allow it rest for 20 to half-h withinside fridge
Meanwhile put together the pastry cream and allow it cool
It also can be make very without the use of a meals processor or maybe in microwave.
Preheat oven medium heat (180°). Rolling out dough on flour surface. The dough being fragile, it may be rolled at the rolling pin which enables its shipping to the mould!
Fill the pie mould with the dough, hugging the lowest of the mould properly and trim the edges. Blind-bake the dough for approximately 15 mins at 180°, placing parchment paper on pinnacle with pits or pulses (to save you the dough from swelling). Before the stop of cooking, take away the paper in order that the lowest chefs as properly. Watch the cooking cautiously in order that the dough does now no longer prepare dinner dinner an excessive amount of and stays blond in color! Leave to chill on a twine rack for approximately 1 hour
Wash the strawberries quickly, drain them after which hull them
When the lowest of the pie is cooled, unfold the cooled pastry cream on top and region the strawberries on top in a decent row
Topping: In a small saucepan, over low heat, dissolve 2 tablespoons of fruit jelly (or jam with out fruit) with 1 tablespoon of water.