Hello again to all cooking lovers. It is hard to write when everyone at home is a fan of “apple” products and literally snatch them from my hands. Here and now 7-month-old Nikita stretches his hands to my virtual keyboard on the iPad.

Recently, I am often asked: when do I have time to cook? No maids, two little children, my husband travels a lot, and new recipes appear almost every day.  The answer is simple: nights could be so long hahahahaha. And the best motivator is my family, who loves everything I cook.

So, today I’m happy to share the recipe for a sweet dish with strawberries! Bon Appetit!

Strawberry Tart with Patissiere Cream

Ingredients:

Tart:

• 150 g flour
• 100 g unsalted butter, chilled and diced
• 50 g sugar
• 1 yolk (leave the egg white for grease)
• 1/2 tsp vanilla extract
• 6 tbs currant jelly for glazing
• 300 g strawberries

Cream Patissiere:

• 100 g sugar
• 50 g corn flour
• 2 eggs
• 1 tsp vanilla extract
• 400 ml milk

Directions:

1. For the dough, mix the flour and butter with hands to form crumbs (not too long). Add the sugar. Beat the yolk with vanilla extract and pour into the flour mixture. Then combine all the ingredients and knead the dough, adding a little water if the dough is dry. Form a ball, wrap in a cling film and put in the refrigerator for 1 hour to chill out.
2. Preheat the oven to 180 ° C. Roll the dough into a 3 mm thick circle. Transfer to the tart tin and press the sides. If the dough ruptures, glue it with your fingers. Strew the dough with a fork in several places, lined with baking paper and poured baked beans. Put in an oven and bake of 20 minutes or while the dough will not be browned. Remove the dough from the oven, remove beans and paper, grease with whipped white with spoon of water and return to the oven for another 5 minutes.
3. For the Patissiere cream, whip sugar, corn flour, eggs and vanilla extract. Pour the milk into a saucepan with a thick bottom, boil and remove from heat. Pour in hot milk with a thin trickle, stirring constantly. Pour the cream back into the pan, put on medium heat and cook until thick, constantly stirring. When the cream thickens, reduce the heat to a minimum and cook for 2-3 more minutes. Pour the cream into a bowl, cover with a cling film and set aside until completely cooled.
4. When the tart is cooled, beat the Patissiere cream with a mixer and lay it on the tart. Top with thinly sliced ​​strawberries. Preheat a couple of spoons of jelly and pour it on top. Paste into the refrigerator to make the jelly sets.