French Strawberry Tart

Ingredients

• 250 g spelt flour Type 1050
• 40 ground almonds
• 100 g raw cane sugar
• 2 tsp lemon zest
• 1 pinch salt
• 155 g butter
• 1 egg
• legume for blind baking
• 1 vanilla pod
• 500 ml milk (3.5 % fat)
• 25 g corn starch
• 20 g wheat flour type 405
• 4 egg yolks
• 400 g Strawberries
• mint (for garnish)

Instructions

1. 1.

   Combine flour, ground almonds, 50 g sugar, lemon zest and salt in a bowl and mix. Add 125 g butter pieces and the egg. Quickly knead into a shortcrust dough. Cover and chill for 30 minutes.

2. 2.

   Roll the dough on a floured surface slightly larger than the pan, place it in the pan, press down and shape a rim. Prick with a fork several times, cover with parchment paper and weigh down with the legumes.

3. 3.

   Blind bake the crust in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10 minutes. Remove the legumes and parchment and bake the cake for another 10 minutes.

4. 4.

   For the pastry cream, split the vanilla pod lengthwise and scrape out the seeds with a knife. Add the seeds and pod to the milk in a pot, bring to a boil, remove from heat and let steep for 10 minutes. Meanwhile whisk the remaining sugar with the egg yolks in a bowl. Mix flour and corn starch and stir into the mixture.

5. 5.

   Remove the vanilla pod from the milk. Pour the vanilla milk into the egg mixture portion by portion while constantly stirring. Cook over medium heat, stirring continuously until it comes to a simmer. Simmer for 1 minute, remove from heat, fold in the remaining butter. Transfer the pastry cream to a bowl, cover with cling film and chill.

6. 6.

   Wash, dry and slice the strawberries. Spread the tart base with the pastry cream and arrange the strawberry slices on top. Dust with powdered sugar and scatter mint leaves before serving. Serve the French strawberry tart.