Strawberries and pastry cream go very well together ...
* Ingredients
Shortbread
° 250 g of T55 flour
° 125 g butter
° 1 egg
° 80 g sugar
° 1 pinch of salt
° 750 g of strawberries approximately
Custard
° 1/2 l of milk
° 4 egg yolks
° 100g sugar
° 1 split vanilla stick (or 1 teaspoon liquid vanilla)
° 60 g flour
° 1 pinch of salt
Topping
° 2 tablespoons of fruit jelly or jam without the fruit
*Preperation :
Prepare the shortbread then let it rest for 20 to 30 minutes in the fridge
Meanwhile prepare the classic pastry cream and let it cool
It can also be done very easily using a robot cooker or even in the microwave oven.
Preheat oven medium heat (180 °).
Rolliing out dough on flour surface. The dough being fragile, it can be rolled on the rolling pin which facilitates its transport to the mold!
Garnish the pie pan with the dough, hugging the bottom of the pan and cutting the edges. Bake the dough blank for about 15 minutes at 180 °, putting on a baking paper with stones or dried vegetables (to avoid swelling of the dough). Before the end of cooking, remove the paper so that the bottom also cooks. Monitor the cooking well so that the dough does not overcook and remains blond! Let cool on a rack for about 1 hour
Wash the strawberries quickly, drain them and then hull them
When the pie shell has cooled, spread the cooled pastry cream on top and place the strawberries in a tight row on top.
The topping: in a small saucepan, over low heat, dilute 2 spoonfuls of fruit jelly (or jam without the fruit) with 1 spoonful of water. Make the pie shine by passing this topping with a brush over the fruits.
TASTE !
