Crispy Strawberry Tart

Preparation

Step 1: Pre-bake the shortcrust base

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a lightly buttered 24 cm tart pan and prick the bottom with a fork.

Line with parchment paper and baking weights, then blind-bake for 15 minutes. Remove the paper and weights and bake for another 5 to 8 minutes until golden. Let it cool completely on a wire rack.

Step 2: Make the crispy layer

Coarsely crush the wafer cookies in a bowl. Melt 30 g of white chocolate in a double boiler or microwave.

Pour the melted chocolate over the crumbs and stir quickly with a spatula. Spread this crispy mixture in a thin even layer over the cooled crust, then let it set in the fridge for 15 minutes.

Step 3: Prepare the pastry cream

Split the vanilla bean lengthwise and scrape out the seeds. Bring the milk to a simmer with the pod and seeds, then remove from heat and let infuse for 10 minutes.

Whisk the egg yolks with the sugar until pale, then stir in the cornstarch. Pour in the hot milk in a steady stream while whisking, return everything to the saucepan and thicken over low heat, stirring constantly. Off the heat, stir in the butter in pieces and let cool slightly, covering with plastic wrap to prevent a skin.

Step 4: Assemble the tart

Pour the slightly warm pastry cream over the crispy layer and smooth it with a spatula, spreading it evenly to the edges.

Wash, hull and halve the strawberries (or quarter them depending on size). Arrange them in a rosette over the cream, starting from the outside. For a clean look, leave small gaps so the cream shows through.

Step 5: Decorate and serve

Chill the tart for at least 1 hour so the cream sets slightly. Take it out 15 minutes before serving to bring out all the flavors.

Dust with a veil of powdered sugar and garnish with a few mint leaves. Serve generous slices, with a strawberry coulis if you like. This tart is best enjoyed the day it is made.