Strawberry Tart on Shortcake

Ingredients

• 3 unités Egg yolks (large, separated from whites)
• 130 g Granulated sugar (granulated)
• 150 g Unsalted butter (at room temperature, cut into pieces)
• 200 g All-purpose flour (sift before use)
• 1 pincée Fine salt
• 11 g Baking powder (double-acting)
• 310 ml Whole milk (full-fat)
• 1 unité Vanilla bean (split, seeds scraped)
• 1 unité Whole egg (large)
• 1 unité Egg yolk (large)
• 60 g Granulated sugar (for the cream)
• 40 g Cornstarch (Maïzena)
• 100 ml Whole liquid cream (single cream) (very cold, 35% fat)
• 400 g Fresh strawberries (stemmed, halved)

Instructions

1. Mix egg yolks and sugar

   In the mixer bowl, whisk the 3 egg yolks with 130 g sugar until the mixture becomes pale and fluffy.

   Time: PT3M

2. Incorporate the butter

   Add the unsalted butter cut into pieces and mix until fully incorporated.

   Time: PT2M

3. Add flour, salt and baking powder

   Sift 200 g flour with 1 pinch of salt and 11 g baking powder, then fold into the mixture. Mix until a smooth dough forms.

   Time: PT3M

4. Chill

   Form a ball, wrap in plastic film and refrigerate for 2 hours.

   Time: PT2H

5. Roll out and cut the shortcake

   On a lightly floured surface, roll the dough to 4 mm thickness. Place on parchment paper and cut a 22 cm circle using the cake ring. Trim the excess.

   Time: PT3M

6. Bake the shortcake

   Bake the dough disc at 180 °C for 20 minutes, until golden.

   Time: PT20M

   Temperature: 180°C

7. Cool the shortcake

   Remove the shortcake from the oven, take off the ring and let cool to room temperature.

   Time: PT5M

8. Vanilla infusion

   Heat 310 ml whole milk with the seeds and vanilla bean for 10 minutes without bringing to a boil.

   Time: PT10M

9. Prepare the egg‑sugar‑starch mixture

   In a bowl, whisk 1 whole egg, 1 egg yolk, 60 g sugar and 40 g cornstarch until smooth.

   Time: PT3M

10. Combine vanilla milk with the egg mixture

    Pour the infused milk onto the egg‑sugar‑starch mixture in three additions, mixing gently between each.

    Time: PT2M

11. Cook the pastry cream

    Return everything to the saucepan, cook over low heat while stirring constantly until thickened (about 7 minutes).

    Time: PT7M

12. Cool the pastry cream

    Transfer the cream to a bowl, cover with plastic film in contact and let cool to 15 °C (about 5 minutes).

    Time: PT5M

13. Whip the liquid cream

    Whisk 100 ml very cold whole cream until firm whipped cream forms.

    Time: PT2M

14. Fold the whipped cream into the pastry cream

    When the pastry cream has reached 15 °C, gently fold it into the whipped cream using a spatula, lifting the mixture.

    Time: PT3M

15. Pipe the diplomat cream

    Fill a pastry bag with the diplomat cream and pipe a crown around the cooled shortcake, then a small dome in the center.

    Time: PT5M

16. Arrange the strawberries

    Place the halved strawberries around the dome, slightly angling them outward to form a rosette.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

5 g

Carbohydrates

50 g

Fat

20 g

Fiber

1.5 g