Strawberry tart on Breton shortbread (Dessert tart)

Indulge in the elegance of this reimagined strawberry tart, where a thick, buttery Breton shortbread replaces the classic pastry. Paired with an intensely vanilla-flavored pastry cream and the zest of a redcurrant glaze, this dessert is a true ode to indulgence and freshness.

Ingredients · Servings 6 people

3 egg yolks
130 g sucre
150g softened butter
200g flour
1 pinch of salt
1 sachet of baking powder
250 ml milk
40g egg yolk (2 to 3 eggs depending on their size)
60 g sucre
25 g cornstarch
37 g butter
1 vanilla bean
400g strawberries
redcurrant jelly

Method · 45 min

For the Breton shortbread: Whisk together the egg yolks and sugar until smooth and pale. Incorporate the softened butter and mix with a spatula until well combined. Sift the flour, salt, and baking powder over the mixture. Mix with a spatula. Wrap the dough in plastic wrap and refrigerate for 2 hours. Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of approximately 4 to 5 mm (1/8 to 1/8 inch). Cut out a disc of dough using an 18 cm (7-inch) tart ring. Leave the tart ring in place. Bake for approximately 20 minutes. Once baked, let the Breton shortbread cool on a wire rack.
For the vanilla pastry cream: In a bowl, whisk together the egg yolks and sugar until the mixture turns pale. Add the cornstarch and mix well. Heat the milk in a large saucepan. When the milk is simmering, slowly pour a little of the hot milk into the bowl, whisking constantly, to loosen the cream. Then pour this mixture back into the saucepan containing the remaining hot milk. Whisk over medium heat until the cream thickens. Transfer to a bowl and add the butter, cut into pieces. Whisk vigorously until the butter melts, then cover with plastic wrap, pressing it directly onto the surface of the cream. Let it cool at room temperature first, then refrigerate for at least 1 hour. Once the pastry cream has cooled, transfer it to a bowl. Split your vanilla bean lengthwise. Separate the bean into two pieces and scrape out the seeds from the inside of one half with the back of a knife. Place the seeds in the bowl with the pastry cream. Use an electric mixer to smooth the pastry cream and thoroughly incorporate the vanilla seeds. Transfer the cream to a piping bag fitted with a 12mm plain nozzle. Refrigerate.
To assemble: Quickly rinse the strawberries in cold water, hull them, and cut them in half lengthwise. Place the Breton shortbread on a serving plate. Pipe the pastry cream in a spiral, starting from the center. Arrange the strawberries, beginning at the outer edge and alternating their position.
In a bowl, combine redcurrant jelly with a little water, mixing well to create a more fluid consistency. Then, using a pastry brush, brush the tart with the jelly. If you don't have any, you can make a sugar syrup. Simply heat 20g of water and 20g of sugar in a saucepan. Let the mixture cool, then brush the fruit with the syrup. Decorate with a few mint leaves.

For the Breton shortbread:

Egg yolks 3 units

Sucre 130 g

softened butter 150 g

200g of flour

Salt, 1 pinch

Baking powder, 1 sachet

For the pastry cream:

Milk 250 ml

Egg yolk (2 to 3 eggs depending on their size) 40 g.

Sucre 60 g

Cornstarch 25 g