Strawberry Tart with Pastry Cream

Elegant French tart with a buttery shortcrust base, smooth vanilla pastry cream and fresh strawberries glazed with apricot jam. A classic pâtisserie dessert for spring.

Ingredients

• 1 pre-baked tart shell
• 500 g fresh strawberries, hulled and halved
• Pastry cream: 500 ml milk, 4 egg yolks, 100 g sugar, 40 g cornstarch, 1 vanilla pod
• 3 tbsp apricot jam, warmed and strained

Method

1. 1
   Make pastry cream: heat milk with vanilla. Whisk egg yolks with sugar and cornstarch. Gradually whisk hot milk into yolks, return to saucepan and cook until thick. Cool.
2. 2
   Spread pastry cream evenly in the cooled tart shell.
3. 3
   Arrange strawberry halves attractively on top.
4. 4
   Brush with warm apricot jam as a glaze. Refrigerate until serving.