Ingredients:
+Shortbread
°250g flour
°125g butter
°1 egg
°80g sugar
°1 pinch of salt
°750 g of strawberries approximately
+Custard
°1/2 liter of milk
°4 egg yolks
°100g sugar
°1 split vanilla stick (or 1 teaspoon liquid vanilla)
°60g flour
°1 pinch of salt
+Topping
°2 spoonfuls of fruit jelly or jam without the fruit
*Preperation
Prepare the shortbread dough then let it rest for 20 to 30 minutes in the fridge
Meanwhile prepare the pastry cream and let it cool
It can also be made very easily using a food processor or even in the microwave.
Preheat the oven to medium heat (180°). Rolling out dough on a flour surface. The dough being fragile, it can be rolled on the rolling pin which facilitates its transport to the mold!
Fill the pie mold with the dough, hugging the bottom of the mold well and trim the edges. Blind-bake the dough for about 15 minutes at 180°, putting parchment paper on top with pits or pulses (to prevent the dough from swelling). Before the end of cooking, remove the paper so that the bottom cooks as well. Watch the cooking carefully so that the dough does not cook too much and remains blond in color! Leave to cool on a wire rack for about 1 hour
Wash the strawberries quickly, drain them and then hull them
When the bottom of the pie is cooled, spread the cooled pastry cream on top and place the strawberries on top in a tight row
Topping: In a small saucepan, over low heat, dissolve 2 tablespoons of fruit jelly (or jam without fruit) with 1 tablespoon of water. Make the pie shine by brushing this topping over the fruit.
