Ingredients / for 8 people
+For the Breton shortbread:
°2 egg yolks
°175 g semi-salted butter at room temperature
°90g icing sugar
°80g ground almonds
°1 pinch of fleur de sel
+For the pastry cream:
°2 egg yolks (40 g)
°1/2 vanilla pod
+For the decor:
°A few spoonfuls of strawberry jam
1Prepare the pastry cream: Put the milk and the scraped vanilla pod in a saucepan, bring to the boil. Leave to infuse for 15 minutes. Blanch the yolks with the sugar then incorporate the flour. Remove the vanilla pod from the milk and pour half of it into the yolk-sugar mixture, mix well. Pour everything into the saucepan containing the rest of the milk and thicken over low heat, stirring constantly. Pour the cream into a gratin dish, wrap in film and refrigerate for at least 1 hour.
2Prepare the Breton shortbread: Put the butter, the icing sugar, the almond powder in the bowl of the food processor and beat at medium speed until homogeneous. Add the egg yolks then the flour and fleur de sel. Whisk one last time at high speed for a few seconds. You should get a nice smooth paste. Transfer the dough to a piping bag. Place a pastry ring on a baking sheet and fill with pastry. Put a plate on it. Bake for about 35-40 minutes until the shortbread is nicely golden. Let cool.
Assembly: Put the pastry cream in a pastry bag (fluted) and garnish the bottom with Breton shortbread. Place strawberry jam in the middle and spread lightly without pressing down too much. Arrange the hulled and sliced strawberries harmoniously on the tart. Zest lime on top. It’s ready !