Chef Michael Mina

Strawberry Tart with Vanilla Sauce

Pastry shell

  • 3/4 c sugar
  • 2 c flour
  • 14 T butter
  • pinch of salt
  • 1 egg
Preheat oven 350° F.
Combine sugar, flour, salt in mixing bowl paddle and mix well.

Add butter pieces then egg. Mix until bowl is clean - about 2-3

minutes. Let rust 30 minutes.

Roll out 1/4 " thick. Place in tart shell.

Cover with foil and beans or pie weight.

Remove beans or weights and continue baking
for 3-5 minutes or until golden brown.

Set aside.

Pastry Cream
  • 4 c milk
  • 3/4 c sugar
  • 8 egg yolks
  • 3 T cornstarch
  • 3 T butter
  • 1 vanilla bean, split and scraped

Boil milk, half of sugar, vanilla bean.

Mix remaining sugar, cornstarch and egg yolks.

Combine, cook on medium heat until very thick, about 8-10 minutes.

Remove from heat.

Add butter in tablespoons until incorporated.

Strain and reserve.

Vanilla Sauce
  • 1 1/2 c cream
  • 3/4 c milk
  • 1/2 c sugar
  • 1 vanilla bean, split and scraped
  • 8 egg yolks

Combine cream, milk, sugar and vanilla bean in pot. Bring to a boil.

Combine with egg yolks and cook on low heat, stirring constantly until it coats the back of a spoon.

Strain and cool completely.

For strawberries
4 pints fresh strawberries, rinsed and hulled.

Assembling the Tart
In pie shell, spread the pastry cream out evenly in shell . (You might have excess as you only want it to be 1/4-1/2 inch thick) Place strawberries in shell pointing up until tart is full.

The berries should be touching each other, Serve with fresh mint and vanilla.

Copyright 1996 by Michael Mina