🇫🇷 Tarte aux fraises: a classic and easy French strawberry tart recipe, a must try!

🇫🇷 Tarte aux fraises: a classic and easy French strawberry tart recipe, a must try!

Hi, everybody. I’m Cassandre. Today, we’re going to make a classic strawberry dessert Tarte Aux Fraises French Strawberry Tart The ingredients we need are beaten egg 18g Almond meal 13g Sea salt 1g Cornstarch 7g All-purpose Flour 68g Powdered Sugar 33g cold unsalted butter 46g Fresh Strawberries 220g Pastry Cream Sauce The round tart mold used this time The diameter of the upper edge is 16 centimeters. The bottom is 14 centimeters. 3 centimeters high Brush the inside of the mold with softened butter. Sift together the flour, cornstarch, almond flour and powdered sugar. Add the salt Mix well butter should be cold and cut into small cubes. Beat it until it looks like sandy. Add the egg Beat to form a dough Grind the dough with a spatula for one or two rounds. let the dough more delicate and well blended Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough to a thickness of 3 to 4 mm. Remove excess dough Gently press the crust around the edge so that it rises slightly above the mold. Poke holes in the bottom with a fork Blind baking with a pie weights Preheat oven to 180°C and blind bake for 15 minutes. After 15 minutes, remove the pie weights Return to the oven and bake for another 15 to 18 minutes. or until golden brown After baking, let it cool in the mold before unmold. Next, make the pastry cream sauce. Add 40g of beaten egg and 40g of sifted powdered sugar. Beat until thick and pale in color. Add 10g of sifted cake flour and 10g of cornstarch. Mix well Pour 200ml of whole milk into a small saucepan. Split up half of the vanilla pod and take out the seeds. Put the seeds and the vanilla pod into the milk. Heat over medium-low heat until lightly simmering. Remove the vanilla pod Pour the hot milk into the egg mixture in small portions. And keep stirring. Mix well and return to the saucepan. Heat on the lowest heat until the texture thickens. Add 20g of unsalted butter and mix well while it is still hot. Cover the surface with plastic wrap. Insulating the surface to prevent crusting Send to freezer for 15 minutes to cool down quickly. than move to refrigerator for at least 30 minutes beat until the texture is smooth and creamy. Strawberries can be placed whole or cut in half. Sprinkle some powdered sugar on top

Hi, I’m Cassandre! and today I’m going to share with you a classic French pastry: Strawberry Tart.

The French Strawberry Tart is an enduring classic, with a silky vanilla pastry cream filling and a sweet, crispy pastry crust, each bite is filled with a smooth, aromatic cream sauce and juicy berry flavor that is truly irresistible.
It’s one of the most blissful ways to enjoy fresh strawberries when they’re in season, and it’s also the perfect dessert for a weekend lunchtime tea party or a dinner party, and it’s also super easy to make.

In this recipe, the shells are based on Michelin-starred French chef Cyril Lignac’s recipe, featuring a lighter and crisper texture, while the filling is made with a pastry cream sauce based on the recipe from the French Culinary School of Ferrandi, which makes the two recipes work together in an unexpected way.

Who doesn’t love strawberries?
Strawberries, are indeed a charismatic fruit, especially in the season of abundance, so join us in unlocking this super simple and delicious classic, and sneakily, as long as you get juicy, fresh strawberries, you’re halfway there, so fruit tart lovers should definitely give it a try.

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There’s also a silent #ASMR version of this video: stay tuned!
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How to make French Strawberry Tart?
Here’s how to make French Strawberry Tart and the recipe:

📍 Baking mold size: 14cm diameter at the bottom, 16cm diameter at the opening, 3cm height of the flower-shaped movable mold.

✎ Ingredients
☞ pâte sucrée
All-Purpose Flour 68g
Corn Starch 7g
Powdered sugar 33g
cold unsalted butter (diced) 46g
Almond flour 13g
Salt 1g
egg (beaten) 18g

☞ Filling: Crème Pâtissière, Pastry Cream
egg (beaten) 40g
Milk 200ml
Powdered sugar 40g
Corn Starch 10g
cake flour 10g
1/2 vanilla pod
Unsalted butter 20g
Strawberries 220g

✎ Directions
1. first of all, the flour, corn starch, powdered sugar, almond flour sifted, poured into the food processor, add salt, mix well, and then add the cold butter, mix well, out of the texture will be like a fine sand mixture
2. add the egg, stirring in a pulse, then press for half a minute until a dispersed mass is formed.
3. Wrap the dough in plastic wrap and place it in the freezer for at least half an hour.
4. Take the dough out of the fridge, roll it out to a thickness of 3~4mm, put it into a tart mold and make it fit, poke holes in the bottom of the dough with a fork, line it with baking paper, and pour in a suitable amount of Pie Weights, or any weighted rice or beans or sugar.
5. Preheat the oven to 180°C and bake for 15 minutes, then remove the Pie Weights and baking paper and bake for another 15-18 minutes or until colored, remove from the oven and allow to cool completely, place in an airtight bag and transfer to the refrigerator.
6. Prepare the pastry cream filling: whisking the egg and powdered sugar in a bowl until thick and pale. add in the sifted cornstarch and cake flour and mix well.
7. Cut half of the vanilla pod in half and take out the seeds. Pour the milk, vanilla pod and seeds into a saucepan and cook over medium-low heat until it comes to a light boil. Pour the hot milk into the egg mixture in small amounts and in small batches until well blended.
8. turn on the smallest heat and simmer the cream sauce, during the period of time, be sure to stir constantly, about two to three minutes, the texture will change from liquid to thick, stir well, turn off the heat, add the butter while it is still hot, use a spatula to stir until completely mixed, then pour into the pre-prepared flat plate lined with plastic wrap, the surface of the plastic wrap and then cover completely, send to the freezer for 15 minutes, and then put in the refrigerator for at least half an hour.
9. Wash, stem and cut strawberries in half. Remove the pastry cream filling from the refrigerator and whisk well to restore the soft and smooth texture.
8. Fill the base of the tart with the pastry cream sauce and smooth it out, then place the strawberries on top of the tart and sprinkle with powdered sugar.

For the full recipe and FAQs, visit:
https://loafroom.funique.info/doc/42a13ce013fdcc039c97ca8425f1efad
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Chapter:
00:00 Opening
00:30 ingredients
01:20 Making the crust of the French strawberry tart
08:45 Making the Pastry cream
14:44 Filling and arranging the strawberries
16:15 Enjoying the French Strawberry Tart
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For more detailed instructions and tips, please refer to our recipe website:

More recipes:
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