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Pascal Aussignac | Strawberry Tart

This fantastic strawberry tart recipe makes a great summertime treat. Chef Pascal Aussignac adds extra panache by marinating the strawberries in rosé wine, resulting in extraordinary flavour.

Date
July 12th 2013

This fantastic strawberry tart recipe makes a great summertime treat. Chef Pascal Aussignac adds extra panache by marinating the strawberries in rosé wine, resulting in extraordinary flavour. The shortbread pastry is easy to prepare, but does require 2 hours of resting time, so plan ahead when making this spectacular recipe.

INGREDIENTS:
Shortbread pastry
125g butter
60g icing sugar
125g plain flour, plus more for dusting
75g ground almonds
2g baking powder
1 pinch Bart salt
1 egg yolk
3 sprigs lemon thyme, leaves picked

Crème patissière
200ml milk
40g sugar
2 egg yolks
14g Bart cornflour 1 Bart vanilla pod, cut and deseeded

Marinated strawberries
18 strawberries, roughly quartered
30ml rosé wine
1 tsp caster sugar
1 tbsp clear honey

Serves: 6
Cooking Time: 60 minutes plus chilling time

  • Begin the strawberry tart by mixing the butter and sugar together till it resembles a smooth paste. Add ground almonds, salt, flour and baking powder. Rub the mixture between your fingers to form a sand-like texture
  • Add the egg yolk and thyme. Work the mixture until it comes together to form a dough. When your dough is ready, wrap it in cling film and place into the fridge for 2 hours
  • Preheat the oven to 160ºC. Dust a clean workspace with flour and roll your dough to 1/2cm thickness. Place into a spring form tin, using the excess dough to create a side for the tart
  • Bake for 13 minutes until golden. Once cooked, set the pastry aside to cool in the tin
  • In a saucepan bring to boil the milk and vanilla pod for the crème patissière
  • Into a clean bowl, mix together sugar and egg yolk until you reach a smooth consistency. Add cornflour and continue to whisk
  • Once the milk has come to a steady boil, pour half into the bowl, whisking thoroughly. Once mixed, pour the contents of the bowl into the pan and continue to whisk on a reduced heat, gradually returning to a steady boil. Continue to cook for 3 minutes after boiling
  • Place the crème patissière into the fridge to chill covering it tightly with cling film. Once chilled, place into a bowl and whisk until smooth. Place back into the fridge until ready to serve
  • For the marinated strawberries, place the cut strawberries into a clean bowl adding rosé wine, caster sugar and honey. Stir until glazed
  • To assemble the tart, spread a generous 1cm layer of the crème patissière across your cooked tart and lay the marinated strawberries on top. Drizzle the excess marinade across the tart to glaze. Serve immediately

Recipe courtesy of www.greatbritishchefs.com

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