Strawberry and mint tart
– A sweet pastry,
– a mint pastry cream,
– a strawberry compote,
– strawberry jelly,
– strawberries.
Ingredients
Cream pastry
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔25g cornflour
✔Mint leaves
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt
Strawberry compote
150g + 75g diced strawberries
15g sugar
2g pectin NH
Strawberry jelly
✔60g strawberry tails
✔125g Water
✔50g caster sugar
✔1g Agar agar
Cooking time
165 / 170°C
18-20 minutes
The recipe
For 4-6 people
Cream pastry
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔25g cornflour
✔Mint leaves
Heat the milk.
Add the mint leaves, cover and leave to infuse for at least 20 minutes. Remove the leaves and return the milk to the heat.
In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over the yolks. Stir. Pour back into the saucepan. Stir until the cream thickens.
Pour into a bowl, filter and chill.
Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 yolk
✔1 pinch salt
Mix all the ingredients together, cover with cling film and chill in the fridge for 1 hour. Spread the pastry between two sheets of greaseproof paper, line your tart tin and place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake for 18 to 20 minutes. Leave to cool well.
Strawberry compote
150g + 75g diced strawberries15g sugar2g pectin NH
Cut the strawberries into very small cubes. Pour the 150g of diced strawberries into a saucepan and heat over a low heat for a few minutes. Mix the caster sugar and pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Add the 75g of diced strawberries. Leave to cool, then spread the strawberry compote over the base of your tart tin.
Remove the mint crème pâtissière from the fridge. Loosen with a wooden spoon or spatula. Fill a piping bag fitted with a plain tip with this cream. Pipe the cream onto the base of the tart.
Spread the strawberries over the tart.
Whole strawberries around the edge and halved in the middle.
Strawberry jelly
✔60g strawberry tails
✔125g water
✔50g caster sugar
✔1g Agar agar
Place the strawberry tails with a little flesh left in the bottom of a small saucepan and add the water. Add 50g caster sugar. Heat for a few minutes, stirring a little, until the water is coloured. Strain the water through a sieve, mashing the strawberry stems well. Add the agar agar and cook for a further 2 minutes, stirring constantly. Leave to cool, then brush over the strawberries. Place in a cool place.
I decorated it with wild rose flowers I’d picked up on a morning walk in the Couserans.
