Tarte aux fraises for Christmas!

/home/wpcom/public_html/wp-content/blogs.dir/40b/52858910/files/2014/12/img_1678-1.jpg

Merry Christmas everyone! Hope you are all having a fabulous day enjoying good company and old food! I made a few treats for Christmas dinner, but I’ll share the least healthy of them first as it’s a real delight!

Tarte aux fraises / Strawberry Tart

Ingredients:

for the crème patissiere…
250g Sugar
100g Flour
6 egg yolks
2 whole eggs
1 litre milk
1 vanilla pod

for the crust…
Shortcrust pastry to cover your pie dish

for the topping…
250g strawberries
1 Sachet Jel-it-in
3 tablespoons Maple syrup

Method:

1. Blind bake your pastry in desired pie dish (this recipe makes enough for a 30cm dish).

2. Bring the milk to a boil with the vanilla pod

3. As the milk is heating, mix the eggs and egg yolks with the sugar thoroughly

4. Add the flour little by little through a sieve and mix into the egg mixture

5. As soon as the milk boils, pour it into the eggy mixture (minus the vanilla pod) and mix until well combined

6. Transfer the entire mix back into the large milk pot and heat on medium high for 4-5 minutes, stirring as you go. The mixture should thicken up and bubble, but ensure you stir constantly to avoid it catching on the bottom.

7. Once the mixture is thickened, transfer into a cold bowl. Allow it to cool a little but cover with gladwrap while still quite hot to avoid it developing a crust. The gladwrap should be in full contact with the crème patissière.

8. While the crème and the crust are cooling, Slice the strawberries finely, and set aside either end.

9. Use the less attractive end pieces to make a syrup by boiling with the maple syrup, and mashing it as you go.

10. Spread the crème into your crust and flatten.

11. Finally sprinkle the Jel-It-In into the syrup and quickly stir it in, bit by bit. Use 2/3 of the syrup mixture as a sticky base for your strawberries by spreading it thinly over the crème.

12. Arrange the strawberries over top, and once in desired arrangement pour the remaining syrup over. If you don’t want strawberry pulp to ruin your pattern then make sure to run it through a sieve as you do this.

13. Cool in the fridge to set for at least 2 hours before serving. Keep in the fridge if it lasts beyond one sitting 😉

Merry Christmas!

/home/wpcom/public_html/wp-content/blogs.dir/40b/52858910/files/2014/12/img_1621.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s