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Strawberry tarts

Foodie

Foodie

dessert

90

minus

Recipe for

6

person

persons

90

minutes

For the shortbread

125 g flour

75 g butter, chopped

30 g cane sugar

1 egg

15 g almond powder

1 tbsp icing sugar

Pinch of salt

For the pastry cream

250 ml milk

2 eggs

25 g maize starch

25 g sugar

1 vanilla pod, scraped loose

250 g strawberries

Powdered sugar (for finishing)

Roadmap

Combine all ingredients except the egg for the shortbread in a bowl and mix.
Add the egg and mix until you have an even dough.
Knead the dough into a ball and wrap in cling film.
Let rest for half an hour in the refrigerator. Preheat the oven to 195 °C.
Meanwhile, for the pastry cream, bring the milk to a boil, along with the vanilla pod and marrow.
Beat the eggs along with the sugar until light and fluffy. Splash in the corn starch.
Remove the vanilla pod from the boiled milk and slowly pour it into the egg mixture, keep stirring well.
Bring this mixture back to a boil, and simmer for 1 minute.
Pour the pastry cream into a bowl and cover with plastic wrap. Let cool in the refrigerator.
Roll out the shortbread dough and cut out circles the size of your baking tins.
Press the dough into the molds (you don't need to grease them) and prick holes in them with a fork. Put in the preheated oven for 15-20 minutes.
Halve the strawberries. Remove the pastry cream from the refrigerator, beat well again and place in a piping bag.
Fill the pie tins with pastry cream, top with strawberries and sift powdered sugar over them.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

6

persons

person

For the shortbread

125 g flour

75 g butter, chopped

30 g cane sugar

1 egg

15 g almond powder

1 tbsp icing sugar

Pinch of salt

For the pastry cream

250 ml milk

2 eggs

25 g maize starch

25 g sugar

1 vanilla pod, scraped loose

250 g strawberries

Powdered sugar (for finishing)

Fan of this recipe?

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Preparation

90

minus

Combine all ingredients except the egg for the shortbread in a bowl and mix.
Add the egg and mix until you have an even dough.
Knead the dough into a ball and wrap in cling film.
Let rest for half an hour in the refrigerator. Preheat the oven to 195 °C.
Meanwhile, for the pastry cream, bring the milk to a boil, along with the vanilla pod and marrow.
Beat the eggs along with the sugar until light and fluffy. Splash in the corn starch.
Remove the vanilla pod from the boiled milk and slowly pour it into the egg mixture, keep stirring well.
Bring this mixture back to a boil, and simmer for 1 minute.
Pour the pastry cream into a bowl and cover with plastic wrap. Let cool in the refrigerator.
Roll out the shortbread dough and cut out circles the size of your baking tins.
Press the dough into the molds (you don't need to grease them) and prick holes in them with a fork. Put in the preheated oven for 15-20 minutes.
Halve the strawberries. Remove the pastry cream from the refrigerator, beat well again and place in a piping bag.
Fill the pie tins with pastry cream, top with strawberries and sift powdered sugar over them.

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Combine all ingredients except the egg for the shortbread in a bowl and mix.
Add the egg and mix until you have an even dough.
Knead the dough into a ball and wrap in cling film.
Let rest for half an hour in the refrigerator. Preheat the oven to 195 °C.
Meanwhile, for the pastry cream, bring the milk to a boil, along with the vanilla pod and marrow.
Beat the eggs along with the sugar until light and fluffy. Splash in the corn starch.
Remove the vanilla pod from the boiled milk and slowly pour it into the egg mixture, keep stirring well.
Bring this mixture back to a boil, and simmer for 1 minute.
Pour the pastry cream into a bowl and cover with plastic wrap. Let cool in the refrigerator.
Roll out the shortbread dough and cut out circles the size of your baking tins.
Press the dough into the molds (you don't need to grease them) and prick holes in them with a fork. Put in the preheated oven for 15-20 minutes.
Halve the strawberries. Remove the pastry cream from the refrigerator, beat well again and place in a piping bag.
Fill the pie tins with pastry cream, top with strawberries and sift powdered sugar over them.

Recipe for

6

person

persons

90

minutes

For the shortbread

125 g flour

75 g butter, chopped

30 g cane sugar

1 egg

15 g almond powder

1 tbsp icing sugar

Pinch of salt

For the pastry cream

250 ml milk

2 eggs

25 g maize starch

25 g sugar

1 vanilla pod, scraped loose

250 g strawberries

Powdered sugar (for finishing)

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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