Strawberry Tart with Pastry Cream and Almond Milk

Bring the milk and vanilla (liquid or pod) to a boil. Meanwhile, whisk the egg yolks with the sugars. Incorporate the flour and whisk vigorously. Pour the boiling mixture over the preparation, mix, and return to the saucepan.

Cook the pastry cream until it coats the back of a spoon for 2/3 minutes (dip a wooden spoon in, and when you take it out, draw a line with your finger that should remain visible); it is then done.

Place the cream in a dish and set aside in the fridge.

Make the shortcrust pastry in a food processor by placing all the ingredients in and mixing while gradually adding the water, or by hand by working the flour, salt, sugar, and cold butter cubes and also pouring in the water gradually. The dough should be uniform. Dust it with flour and chill for 15-20 minutes if it’s sticky. Otherwise, roll it out.

Line a buttered and floured pie dish or tart ring. Cover with parchment paper and place dry beans on top to bake it blind. Bake for 10 minutes at 180°C, then for 20 minutes at 180°C after removing the parchment paper. The crust should be golden and well-cooked; adjust the time as needed.

For assembling, spread the cold pastry cream generously on the tart, then place the strawberries either whole and stemmed or cut.

One can sprinkle the tart with some unsalted pistachio shards or prepare a light glaze for a glossy finish made from sugar, water, and gelatin, which should be heated and then allowed to cool before coating the tart.

To finish, enjoy cold, and savor it well!