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Showing posts from October, 2012

French Strawberry Tart

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It strawberry season again and perfect to enjoy a glamorous French Strawberry tart...
I have always had problems making this delicious melt in the mouth pastry that is called pate sablee ( translated into sand pastry).. Think I have now perfected it and  will share it here.






Pate Sablee
150 g butter 1/2 cup plus 2 tbsp icing sugar Sift icing sugar Mix at low speed and combine 1 egg yolk and 1 hard boiled egg yolk grated mix into batter add 1/2 tsp vanilla 1 cup and 3/4 cake flour Take out 2 tbsp flour and replace with 2 tbsp corn starch Sift the flour 1/4 tsp salt Mix only until it is well blended Then wrap dough into cling wrap and chill Roll out dough with floured  rolling pin into 1/8 inch thicknessand larger than the18 inch pastry tin you are going to use. You can trim the pastry using your rolling pin over the top of the tin. Make holesin the pastry with a forkand chill for about ½ hour. Bake at 175 deg C for 20 minutes.
While your tart bottom is baking make the pastry cream:
Pastry cream
1 cup mi…