Preparation of the shortbread dough:
Cream the ingredients: In a bowl, mix the softened Goldina with the powdered sugar until smooth. Add the egg and pinch of salt and mix well. Gradually add the flour until the dough is smooth. Form the dough into a ball, roll it out and leave to rest in a cool place for 30 minutes.
Making the crème pâtissière:
Heat the milk: Pour the milk into a saucepan with the vanilla and heat gently. In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Whisk in the cornflour to avoid lumps.
Gradually put the hot milk over the mixture while stirring, then return the mixture to the pan. Cook over low heat, stirring constantly, until thickened. Remove from heat, cover and leave to cool.
Preparation:
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- Roll out the pastry, line your tart tin and prick it with a fork. Bake at 180°C for 20 to 25 minutes. Leave to cool.
- Spread a layer of cold pastry cream over the tart base.
Cut the strawberries in half and arrange them harmoniously on top of the cream (as shown in the photo or to taste).
Topping (optional): For a beautiful shine, brush the strawberries with a little warm jam.
Refrigerate until ready to serve.
The dough:
- 200g of Goldina
- 130g powdered sugar
- 1 egg + 1 pinch of salt
- 320g flour
- Strawberries
Pastry cream:
- 620ml milk
- Vanilla
- 2 egg yolks
- 120g sugar
- 80g cornflour
