So Parisian… the kind of tart you’ll find gleaming in the windows of Parisian pâtisseries — glossy strawberries, a golden crust, and silky crème pâtissière. How lovely!
Here’s a recipe you can prepare in stages and assemble just before serving.
INGREDIENTS
PIE CRUST
150 gr. all-purpose flour
18 gr. ground almonds
50 gr. icing sugar
1 gr. salt
80 gr cold butter (cut into small cubes)
1 egg
Preparation
In the bowl of a stand mixer, combine the flour, icing sugar, and salt. Mix briefly to incorporate. Add the butter and mix for 1–2 minutes, until the texture resembles coarse sand. Add the egg and mix just until the dough comes together — don’t overwork it.
Form the dough into a disc, wrap it in cling film, and refrigerate for about 1 hour.
On a lightly floured surface, roll the dough to about 5 mm thickness. If using tart rings, cut each piece about 3 cm larger than the ring itself. Place the rings on a baking sheet lined with parchment paper or a non-stick baking mat (like a Silpat), then line each ring with dough. Using your thumb, press gently around the edges to create a clean right angle between the sides and base. Trim any excess dough and chill again for 30 minutes.
Preheat the oven to 160°C.
Prick the bottom of each tart shell with a fork to prevent puffing, then bake for 20–25 minutes, or until golden brown. Let cool completely at room temperature.
Crème Pâtissière (Custard)
INGREDIENTS
470 gr. whole milk
120 gr. sugar
2 whole eggs (room temperature)
1 tablespoon vanilla extract
50 gr. cornstarch
Preparation
In a medium saucepan, bring the milk and vanilla to a simmer — small bubbles should form around the edges.
In a separate bowl, whisk together the eggs, sugar, and cornstarch until smooth. Slowly pour about one-quarter of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then pour everything back into the saucepan and cook over medium heat, whisking continuously until it thickens and starts to boil. Once boiling, cook for exactly 3 minutes to ensure the starch is fully cooked.
Spread the custard thinly over a cling film-lined tray to help it cool quickly. Once cooled, refrigerate until ready to use (overnight if possible). Before assembling, beat the chilled custard with a hand mixer until smooth. Add a few tablespoons of cream if you prefer a lighter texture.
Assembly
Spread the crème pâtissière evenly over the cooled tart shell. Arrange halved strawberries — or any seasonal fruit — beautifully on top.
Absolutely delicious!
Tip du jour: For a deeper vanilla flavor, steep a split vanilla bean and its seeds in the milk a day in advance, allowing it to infuse overnight before using.
risespice.com 
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