Decadent Strawberry Tart

Preparation

Step 1: Blind-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, prick the bottom with a fork and line with parchment paper and baking weights.

Bake blind for 15 minutes, remove the weights and paper, then bake for another 8 to 10 minutes until the base is golden. Let it cool completely on a wire rack.

Step 2: Make the pastry cream

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

Whisk the egg yolks with the sugar until pale, stir in the cornstarch, then pour in the hot milk in a steady stream while whisking. Return to the saucepan and thicken over low heat, stirring constantly. Cover with plastic wrap and let cool slightly.

Step 3: Fill the tart base

Pour the lukewarm pastry cream over the cooled tart base and smooth it with a spatula into an even layer, right to the edges.

Chill for 30 minutes so the cream sets slightly and holds its shape when sliced.

Step 4: Arrange the strawberries

Wash, hull and halve the strawberries lengthwise. Arrange them in a rosette over the cream, slightly overlapping, tip pointing up, starting from the outside.

For a clean look, pick strawberries of even size and leave tiny gaps so the cream shows through.

Step 5: Glaze and serve

Warm the strawberry jelly with a tablespoon of water until completely runny. Brush it over the strawberries for a glossy finish and better keeping.

Keep chilled until serving and enjoy the tart within a few hours, with a scoop of vanilla ice cream if you like.