Tools
Ingredients
115 g butter
70 g icing sugar
pinch of salt
3 eggs
175 g all purpose flour
30 g almond flour
55 g superfine caster sugar
50 g cornstarch
500 g semi skimmed milk
1 vanilla bean
500 g strawberries
Step by step
Put 55 g of the softened butter into the bowl of the stand mixer fitted with the Flex Edge Beater and mix on speed 4 for 3 minutes.
Add the icing sugar, then mix on speed 4 for 2 minutes.
While the mixer is stil running, add one egg. Add the flour, half of the salt and almond meal and mix on speed 2 until a dough forms.
Form the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Transfer the dough to a floured surface. Roll out the dough put it into a greased tart pan.
Make holes in the dough with a fork and blind bake for 10 minutes on 200ºC. Remove the baking beans and bake for another 10 minutes until golden brown.
Put 35 g of sugar, cornstarch and the remaining eggs into the bowl of the stand mixer fitted with the Wire Whip. Turn the Speed Control Lever to 2 then gradually turn up the speed to 6.
In a saucepan, heat the milk with 20 g sugar and the seeds from the vanilla bean until it comes to a boil.
Turn the Speed Control Lever to 1, then gradually pour the boiling milk into the bowl. Whip for about 1 minute.
Transfer back to the saucepan and bring to a boil while whisking constantly.
Let cook for another minute, still stirring. Remove from heat, add salt and remaining butter and mix.
Pour in a tray, cover with cling film and refrigerate for at least 1 hour.
Put the pastry cream in a piping bag and fill the pie crust.
Wash and cut strawberries in half and arrange on the pastry cream.