Tart blancmange, strawberries and thyme

PROCEEDINGS

For the base of the tart to eat white, strawberries and thyme: put the flour on the work surface, Salt, sugar, vanilla, lemon zest and the cold butter cut into small pieces and work quickly with fingertips. Add the whole egg and knead the dough to obtain a smooth dough, consistent and uniform. Wrap the dough in plastic wrap and store in the refrigerator for at least one hour. After the interval of rest, butter and flour a cake pan. Roll out the dough to a thickness of about three millimeters and coated with the pastry the bottom and sides of the pan.

Preheat the oven to 180 degrees static. Since you have to do a cooking white, prick the base of the tart with the tines of a fork, coating the pastry with baking paper and put over a handful of pulses to prevent the dough from rising. Cook for 15 minutes. Remove beans and parchment paper and continue cooking for another 5 minutes, or until golden brown. Cool completely and unmold the cake base.

For the blancmange, mix in a saucepan with the sugar flour. Merge to thread little milk stirring vigorously so that no lumps: When you will be formed a thick batter and smooth, Add the remaining milk, vanilla, lemon zest. Put the saucepan on the stove. Cook, stirring constantly, over low heat until the cream comes to a boil thickening. Let it Simmer, stirring constantly, for a minute. Then, allow to cool at room temperature. When the custard is cold, working it with a whisk to make it soft. Whip cream, snow not too firm, with icing sugar. Add cream slowly to blancmange. I recommend you use a spatula, stirring with a movement from above downwards to incorporate air into the cream.

Pour the white cream eating inside the shell of pastry, reaching half a centimeter from the edge. Refrigerate (4-5 degrees), until the cream is firmer.

While the cream cools, prepare the ice of strawberries: blend strawberries, then passing the liquid through a sieve to remove the seeds. You must obtain 250 milliliters. Mix in a bowl the sugar and cornstarch, then add them to the strawberry juice, stirring vigorously with a hand whisk, so as not to form lumps. Add a few leaves of thyme and lemon juice. Cook over low heat, stirring constantly, until the cream has thickened. Cool to room temperature and, when the strawberry cream will be warmer but still fluid, pour evenly over tart. Put the cake in the refrigerator for at least 6 hours or (better) all night.

Garnish the pie to eat white with fresh strawberries, thyme, If you like, some tuft of cream. Bon appétit!