RECIPE
INGREDIENTS
250 ml of milk
3 egg yolks
Vanilla essence
65 g of sugar
20 g of cornstarch
Powdered sugar
300 g of strawberries
For the dough:
250 g of flour
100 g of powdered sugar
150 g of butter
Vanilla essence
1 egg
LET'S GET COOKING...
Form a sandblasted with the sugar, the pinch of salt, the flour and the butter.
Add the egg and the lemon zest.
Place the dough in the refrigerator for 1 hour.
Stretch the dough and fill the tart molds.
Cook with some weight on the top for 10 minutes (peas could be used)
Then remove the extra weight and cook for 15 to 20 more minutes.
Let cool. For the confectioner’s cream:
Boil the milk and ⅓ of the sugar.
In a bowl mix the remaining sugar, the egg yolks, the cornstarch and the vanilla essence.
Pour the milk in a bowl once it boils.
Beat energetically and pass the mixture to the cooking pot once again, stir it constantly so that it thickens.
Pass the cream to any source, cover with plastic paper and refrigerate.
Use two tablespoons of cream per tartlet.
Finish with the strawberries.
Sprinkle with powdered sugar.
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