Strawberry tart

Tart shell

Pastry cream

Strawberries and custard are a marriage made in heaven – especially when you can package them so nicely as in this beautiful ? tart.

Method:

Mix all the pastry cream ingredients in a pot until well combined.
Put the pot on the stove and keep whisking,non stop to avoid any lumps.
Bring the cream to boil until it thickens like a custard.
Pour the cream in a shallow dish,let it cool,cover the cream surface with a cling film so it doesn’t dry,then put it in the fridge.

To prepare the tart shell, put all tart ingredients except for the water in the food processor, pulse until it becomes crumbly.
Add the cold water and pulse again until a soft dough forms.
Place the dough in a ziplock bag,place in the fridge for 30 minutes.
Remove the dough from the fridge,roll on a baking paper then transfer to the tart pan, trimming excess dough.
Bake in a preheated oven at 180° for 15-20 minutes or until sides are golden.
Take out the tart shell from the oven and let it cool completely.
Spread the pastry cream on the tart,then decorate with the strawberries.