Strawberry Cream Pie

Tarte aux fraises

For the dough:

  • 250 g of flour
  • 125 g of butter – room temperature or margarine if making it parve
  • 1 egg
  • 80 g of sugar
  • Salt

In a bowl, mix sugar, egg and salt. Add the flour and mix with the hands. Add the butter (make sure it’s room temperature but not melted). Mix the dough with the hand until it becomes firm and you can make a ball.
Wrap it in plastic wrap and let it rest 30min up to 1 hour in the fridge.

Turn on the oven to 350. Bake the pie for about 15min until it starts becoming golden.

Pastry cream:

  • 1/2 L of milk or non dairy creamer/or almond milk
  • 4 egg yolks
  • 100 g of sugar
  • 1 tbsp of vanilla sugar
  • 60 g of flour
  • Salt

In a pot, heat up the milk and add the salt – on medium fire.
Mix the eggs and sugar in a bowl until the mix starts becoming lighter. Add the flou, mix with a wooden spoon and slowly add the hot milk. Stir very well and pour this milk on a pot over a low fire. Keep mixing slowly with a wooden spoon until the mix starts becoming thicker.

Pour the pastry cream in the tart shell, decorate with strawberries.

Heat up three tbsp of strawberry jam and brush the strawberries.