GENERAL INFORMATION
- PREP TIME:45 MINUTES
- COOKING TIME:30 MINUTES
- COOLING TIME:1 HOUR
- RECIPE FOR 6 PEOPLE
INGREDIENTS
For the dough:
- 130 G BUTTER
- 1 EGG
- 190 G FLOUR
- 90 G ICING SUGAR
- 35 G ALMOND POWDER
- 20 G CORNSTARCH
- 2 PINCHES OF SALT
For the garnish:
- 500 G STRAWBERRIES
- 2 EGGS
- 40 CL OF MILK
- 50 G OF POWDERED SUGAR
- 30G CORNSTARCH
- 1 VANILLA BEAN
- ICING SUGAR FOR FINISHING
PREPARATION
- For the dough:mix the flour, starch, icing sugar, butter cut into small pieces, almond powder and salt, until you obtain a sandy mixture. Add the egg and knead until it forms a ball. Roll out the dough between two sheets of baking paper 2mm thick and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (th.6). Take the dough out of the fridge. Press into a pastry circle and prick the bottom with a fork. Cover it with a disc of parchment paper, cover with baking beads (or dried beans) and bake for 15 minutes.
- Then remove the paper and the marbles and continue cooking for 10 to 15 minutes, the dough should be nicely colored. Leave to cool.
- For the filling:bring the milk to a boil with the vanilla pod split in half and scraped. In a bowl, whisk the eggs with the sugar until the mixture whitens, then add the cornstarch and whisk again. Then pour the milk over this preparation, mix gently and put everything back in the saucepan. Cook the pastry cream for 3 minutes from the first simmering, without ceasing to mix. Then remove to a salad bowl, film in contact, then place in the fridge for 30 minutes.
- Wash and hull the strawberries and cut them in half. Take the cream out of the fridge and whip it briskly to make it smooth. Spread the cream on the bottom of the pie, then arrange the strawberries harmoniously. Sprinkle with icing sugar
and enjoy immediately.
Tip from Cyril Lignac: I infuse mint or basil in the milk to flavor it.
There you go, bon appetit! 😉
