For the crust:
100g unsalted butter, softened
2 egg yolks
1 1/2 cups all-purpose flour
40g confectioners' sugar (1/4 cup)
1 pinch of salt
For the cream:
2 cups milk
4 large egg yolks
80g confectioners' sugar (1/2 cup)
40g cornstarch (1/3 cup plus 1 1/2 tablespoons)
For the topping
400g strawberries or bananas, sliced
3 tablespoons all-purpose flour
6 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch
For the crust:
100g unsalted butter, softened
2 egg yolks
1 1/2 cups all-purpose flour
40g confectioners' sugar (1/4 cup)
1 pinch of salt
For the cream:
2 cups milk
4 large egg yolks
80g confectioners' sugar (1/2 cup)
40g cornstarch (1/3 cup plus 1 1/2 tablespoons)
For the topping
400g strawberries or bananas, sliced
3 tablespoons all-purpose flour
6 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch
Beat the butter with the egg yolks
Add the flour, confectioners' sugar, and salt
Mix well
Knead until a ball forms
Let it rest for 15 minutes
Preheat the oven to moderate temperature (180°C)
Butter a round cake pan of 23cm diameter
Line the bottom and sides with the crust mixture
Furrow the bottom with a fork
Cover with a paper towel, filling with rice or beans
Bake for about 25 minutes
Remove from oven
Remove the paper towel, demold, and let cool
Heat the milk to prepare the cream
Place egg yolks and confectioners' sugar in a bowl
Beat until foamy
Add cornstarch
Mix well
Gradually add the milk while mixing
Pour into a saucepan and cook over low heat, stirring constantly
Once boiling, cook for an additional 2 minutes
Wash and dry strawberries
Remove stems and cut in half, lengthwise
Place the cream on the crust and let cool
Top with sliced strawberries or bananas
Mix together flour, water, lemon juice, and cornstarch for the topping
Cook over low heat, stirring constantly, until mixture thickens slightly and becomes transparent
Remove from heat
Let cool and spread over strawberries or bananas
Serve tart chilled, for 6 to 8 people.
