Strawberry tart with basil custard

1. Prepare the pastry cream with basil: vigorously combine the egg yolks with the sugar until the mixture turns pale. Add flour, stir well and pour ½ glass of milk for the mixture is more liquid. Heat the remaining milk with the basil leaves for 10 to 15 minutes, then let infused until the liquid cools.

2. Add then the previous mixture and beat with a whisk until the cream thickens. Pour into a container and refrigerate for at least 3 hours. Preheat the oven to 200°C (th. 6/7).

3. Roll out the shortbread dough into a tart pan and prick the bottom and the edges with a fork to prevent it to swell during cooking. Line a parchment paper and place over dried beans or grains of rice.

4. Bake for 15 minutes, remove the beans and bake for 3 more minutes. Leave to cool.

5. Wash the strawberries and cut in half lengthwise. Garnish the cold pastry with the basil custard and scatter the strawberries. Dust with icing sugar just before serving.

Our baking tip: Cover the cream with cling film to prevent any damage.

Photo credit: Sucré Salé