Tarte aux fraises

Chef Philippe’s selected strawberry tart fills its own almond pastry with vanilla crème diplomate and fresh Gariguette strawberries. A rectangular shape and upright pieces of fruit give this version its distinctive presentation.

Softened butter is creamed with icing sugar before a measured portion of whole egg, Type 55 flour, almond powder and fine salt make the dough. After chilling, part of the pastry forms the base while the remaining dough is rolled into strips for the sides.

Whole milk heats with the split vanilla pod and its scraped seeds, while the custard sugar is divided between the milk and a separate whole egg. The selected cornstarch thickens the mixture, and hydrated powdered gelatin is incorporated before the custard cools.

Whipped cream is folded into the cooled custard in two additions to make crème diplomate. This cream is piped into the baked, cooled pastry, and cut strawberries are placed upright until they cover the filling.

Whole strawberries and dried cornflower petals finish the tart, with neutral mirror glaze offered optionally. The complete tart chills until it is eaten, combining fresh fruit with the smooth vanilla filling and almond-pastry shell.