Strawberry tart - Strawberry Basil Jam

Print recipe
Strawberry tart - Strawberry Basil Jam


Ingredients for the almond shortcrust pastry

- 250g flour

- 90g icing sugar

- 30g almond powder

- 1 pinch of salt

- 150g butter

- 1 egg

Ingredients for the pastry cream:

- 50 cl whole milk

- 3 egg yolks

- 10 g caster sugar

- 1 vanilla pod

- 40 g cornflour

- 2 tbsp butter

- 2 level tablespoons flour

For the filling :

- 500g strawberries

- Strawberry Basil Jam


How do I go about it?

1. Preheat the oven to 180 degrees

2. For the pastry. Mix the flour, icing sugar, almond powder and pinch of salt. Add the egg and butter, cut into small pieces. Knead well until you have a smooth dough. Cover with clingfilm and chill for 30 mins.

3 In a saucepan, heat the milk, vanilla pod and butter over a medium heat. In a bowl, mix the egg yolks with the sugar, add the cornflour and flour while stirring. Then pour in the hot milk while stirring. Return the mixture to the saucepan and thicken over a medium heat, stirring constantly. Pour the crème pâtissière into a bowl, cover with clingfilm and chill for 30 minutes.

4. Last step: assembly. Roll out the pastry between 2 sheets of greaseproof paper and place in a mould. Bake for approximately 20 minutes. Leave to cool and remove from the mould.

5. Remove the cream from the fridge and whip vigorously until smooth. Add a thin layer of strawberry jam to the base of the tart, then the pastry cream on top.

6. Wash and hull the strawberries, cut them lengthways and arrange them on the cream. Add a few basil leaves on top.

Enjoy your meal!