01604 705666

Pidy Gourmet Tarte Sablée with patisserie cream and strawberries

Ingredients: 
  • 2 x 22 cm Pidy Gourmet Tarte Sablée bases
  • 500 gr fresh strawberries
  • a pinch of aspic

patisserie cream:

  • 300 gr milk
  • 4 egg yolks
  • 130 gr sugar
  • 40 gr cornflour
  • 1/2 vanilla pod
Preparation: 
  • To make the patisserie cream:
    • - Heat up the milk in a pan with the vanilla pod and half the sugar
    • - Beat the egg yolks and half the sugar until white and creamy
    • - Then add the cornflour
    • - Just before the milk comes to the boil, add the egg mixture
    • - Place over a low heat and allow to thicken without boiling
    • - Allow to cool
  • Take the Pidy Gourmet Sablées
  • Use a piping bag and a pallet knife to fill the Pidy Gourmet Tarte Sablée cases withapproximately 160 gr of patisserie cream
  • Wash and dry the strawberries and slice
  • Lay them on the tart
  • Finish with aspic using a brush