This is the dessert you want to have when strawberries are in abundance. Keep them whole, cut them in half or dust them with icing sugar....you will keep going back for more!
For the pastry:
One portion of Pâte Sucrée (you will find the recipe on this blog under French Lemon Tart)
For the pastry cream:
500ml milk
40g corn flour
100g sugar
4 egg yolks
5ml vanilla
Assembly:
Fresh strawberries
Icing sugar, if you want to dust the flan
For the pastry:
Blind bake. a Pâte Sucrée pastry case and allow to cool completely.
For the pastry cream:
Add the corn flour to a small bowl and add just 50ml milk to dissolve and mix the corn flour. Put aside.
Pour the rest of the milk into a small saucepan, add about half the sugar and put the saucepan on the heat. Stir until the sugar has dissolved and just before the milk starts boiling. Take off the heat.
Now add the egg yolks to a mixing bowl and sprinkle the rest of the sugar on top.
Add the dissolved corn flour mixture to the egg mixture and whisk well.
Pour the warm milk directly from the saucepan onto the yolk mixture in a very thin stream while constantly whisking. Remember: pour slowly and whisk quickly!
Once you have incorporated all the milk, immediately pour the mixture back into the saucepan and put it back onto a low heat. Whisk continuously until the mixture is beautifully thick. Allow it to bubble away for about a minute.
Take the pastry cream off the heat, add the vanilla and pour the mixture into a clean bowl.
Put a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
Chill the refrigerator.
Assembly:
Take the cold pastry cream and give it a really good whisk by hand so that any lumps break up and the mixture is smooth once more.
Scoop the mixture into the pastry case.
Arrange whole or halved strawberries onto the pastry cream.
You may dust a layer of icing sugar onto the strawberries.
Keep in the refrigerator.
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