Strawberry Tart
Corentin Esquenet
![](https://www.cuisine.co.nz/wp-content/uploads/2021/10/Cuisine-Magazine-Sweet-Treats-Ace-of-Tarts-Corentin-Esquenet-recipe-Strawberry-Tart-754x1024.jpg)
tags:tarts, strawberries
Makes
1 tartPreparation
20 minsCook
15 minsServes
6Chill
1 hrIngredients
1 tart shell (see recipe) | |
PASTRY CREAM | |
180ml milk | |
20ml cream | |
zest of 1 lemon | |
20g sugar | |
15g cornflour | |
2 egg yolks | |
40g butter, cubed | |
STRAWBERRY JAM | |
150g strawberries, chopped | |
30g sugar | |
juice of ½ lemon | |
GARNISH | |
250g strawberries, cut into quarters | |
apricot jam, melted | |
basil leaves |
View the recipe collection here
Instructions
1. | To make the pastry cream, bring the milk, cream and lemon zest to a simmer. |
2. | Whisk together the sugar, cornflour and egg yolks until completely combined. |
3. | Once simmering, pour half of the milk over the cornflour mix. |
4. | Whisk to combine then add it back into the pot with the rest of the milk. |
5. | Whisk over the heat for about 2 minutes, or until thickened and boiling. |
6. | Remove from the heat and whisk in the butter, piece by piece. |
7. | Cover with plastic wrap and cool for approximately 30 minutes. |
8. | To make the strawberry jam, mix the strawberries with sugar and lemon juice. |
9. | Put into a small pot and stir over a medium heat until bubbling and thickened, about 5–10 minutes. |
10. | Pour into a shallow pan and put in the fridge until completely cool. |
11. | To assemble, spread a thin layer of jam in the tart shell. |
12. | Whisk the chilled pastry cream until smooth, and spread into the tart shell, using a spatula to level. Chill for 30 minutes. |
13. | Arrange the strawberries on top of the pastry cream starting from the centre out. |
14. | Brush each strawberry piece with melted apricot jam. Garnish with basil leaves. |
Recipes & food styling Corentin Esquenet / Photography Charlie Jackson
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