Ingredients
Scale
- 250 grams T55 flour
- 50 grams powdered sugar
- 130 grams butter
- 2 tablespoons water
- 1 egg yolk
- 220 ml milk
- 30 grams sugar
- 4 egg yolks
- 20 grams cornstarch
- 1 Tahitian vanilla bean
- 250 ml cold heavy cream
- 2 sheets plant-based gelatin (like agar-agar)
- 400 grams strawberries
Instructions
- Prepare the crust by mixing T55 flour, powdered sugar, and salt in a bowl. Add softened butter and mix until crumbly. Incorporate egg yolk and water to form a dough.
- Roll out the dough and press it into a tart pan. Prick the bottom with a fork, cover with baking paper, fill with weights, and bake at 180°C (350°F) for about 20 minutes until golden.
- For the filling, heat milk with sugar until warm. In another bowl, whisk egg yolks with cornstarch until smooth. Gradually mix in warm milk, then return to low heat until thickened.
- Split the vanilla bean and add seeds to the custard mixture. Soak gelatin sheets in cold water, squeeze out excess water, and incorporate into the custard.
- Whip cold cream until soft peaks form; gently fold into cooled custard to create diplomat cream.
- Pour diplomat cream into cooled crust and chill for at least two hours until set.
- Before serving, slice fresh strawberries and arrange them on top of the tart.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 20g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg