I finally picked the first strawberries! And you know, the first of the year always have a unique flavor.
As a tribute to my plans, which promise a super production this year, I decided to make one of my favorite cake: a tart.
enthusiasm from the post of Alex, I decided to change the classic recipe, opting for a seal including: elder flowers and mint (recipe included Alex thyme flowers .. I just can not to avoid duplication of testing !!!).
The result, literally devoured by my friends, 'was appreciated not only for aesthetics, but for the fresh mint flavor that enhances and incredibly one of strawberries to tackle the sweetness of the custard.
Ingredients:
For the pastry
150
g butter 75 g sugar 1 egg
230 grams of flour
For the custard
500 ml of fresh whole milk 1 teaspoon
vanilla 4 egg
100 g sugar 50 g flour
Garnish
strawberries (medium basket)
juice of 1 lemon
Sugar (1 tablespoon)
elderflower
Mint Leaves
Prepare pastry. Place the flour in the center and add the butter, egg yolks and sugar. Knead for 10 minutes to get a soft dough, cover the dough with plastic wrap and let rest 30 minutes in the refrigerator.
Meanwhile wash the strawberries and cut in half '. Put in a bowl with lemon juice and a tablespoon of sugar. Wash the mint leaves and elder flowers and let them dry.
Preparation custard. In a saucepan, boil the milk over medium-low along with the vanilla sugar. In a separate bowl beat the yolks with the sugar and stir in the flour. Slowly pour the hot milk into the bowl and mix well. Pour the mixture into a saucepan and cook for 5 minutes on medium-low heat without stirring. The cream should be thick but uniform.
Let cool cream. Take the dough pastry, knead for several minutes and stretch it to line the bottom of a buttered cake pan (diameter 26 cm). Prick the dough with a fork in Motl points. Preheat the oven to 180 degrees and bake for 25 minutes.
Once cooked, let cool for 15 minutes, then roll out the pasta cream. Finally, garnish with strawberries, some fresh mint leaves and pieces of the flowers.
For the pastry
150
g butter 75 g sugar 1 egg
230 grams of flour
For the custard
500 ml of fresh whole milk 1 teaspoon
vanilla 4 egg
100 g sugar 50 g flour
Garnish
strawberries (medium basket)
juice of 1 lemon
Sugar (1 tablespoon)
elderflower
Mint Leaves
Prepare pastry. Place the flour in the center and add the butter, egg yolks and sugar. Knead for 10 minutes to get a soft dough, cover the dough with plastic wrap and let rest 30 minutes in the refrigerator.
Meanwhile wash the strawberries and cut in half '. Put in a bowl with lemon juice and a tablespoon of sugar. Wash the mint leaves and elder flowers and let them dry.
Preparation custard. In a saucepan, boil the milk over medium-low along with the vanilla sugar. In a separate bowl beat the yolks with the sugar and stir in the flour. Slowly pour the hot milk into the bowl and mix well. Pour the mixture into a saucepan and cook for 5 minutes on medium-low heat without stirring. The cream should be thick but uniform.
Let cool cream. Take the dough pastry, knead for several minutes and stretch it to line the bottom of a buttered cake pan (diameter 26 cm). Prick the dough with a fork in Motl points. Preheat the oven to 180 degrees and bake for 25 minutes.
Once cooked, let cool for 15 minutes, then roll out the pasta cream. Finally, garnish with strawberries, some fresh mint leaves and pieces of the flowers.
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