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Le Chaudron recipe
Tarte aux fraises
Strawberry tart with pastry cream
⏱ 45 minServes 8Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter sweet shortcrust pastry
500 g (18 oz)fresh Mara des Bois strawberries
500 ml (2 cups)whole milk
4egg yolks
100 g (3½ oz)superfine sugar
50 g (2 oz)cornstarch
1 clovevanilla
2 tbspred currant jelly
- 1 sheet of all-butter sweet shortcrust pastry
- 500 g (18 oz) fresh Mara des Bois strawberries
- 500 ml (2 cups) whole milk
- 4 egg yolks
- 100 g (3½ oz) superfine sugar
- 50 g (2 oz) cornstarch
- 1 clove vanilla
- 2 tbsp red currant jelly
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the pan with the pastry, prick the bottom with a fork and cover with parchment and pie weights.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blind-bake for 20 minutes at 180 °C (350 °F) fan, then remove the weights and bake 8 more minutes.
- Make the pastry cream: infuse the milk with the split vanilla bean for 15 minutes.
- Whisk the yolks with the sugar and cornstarch, then pour in the hot milk in a thin stream, whisking hard.
- Return to the heat and cook for 2 minutes, whisking constantly, until thick, then press plastic wrap onto the surface.
- Spread the cooled pastry cream in the baked crust and arrange the hulled strawberries on top.
- Brush gently with warmed red currant jelly for a glossy, bakery-style finish.
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