Tart white eating strawberries and thyme. Every year, including all the recipes that I prepare, I always try to invent one that summarizes the most of every season: the autumn, spring, winter and summer. This is the recipe that sums up the spring: tart white with frost eating strawberry and thyme. The crust is crispy and rich, the cream inside evokes the classic combination of cream and strawberries, because it is made with a white cream lightened with whipped cream: the consistency is compact but creamy, similar to a pudding. You could also serve it with a spoon, and not out of place.
The Strawberry Frost (which you can also be used alone or with a little’ of whipped cream, Sicilian style) It makes this delicious tart, fresh, slight. In a word, amazing. You can garnish with strawberries and thyme in bloom (It is the right time, your herbs should have all implemented their small and fragrant flowering) or with whipped cream, or both. If you love sweets, do not waste all my VIDEO RECIPES DESSERTS on YouTube: tutorial on shortbread, decoration and many delicious desserts step by step.
Store it in the refrigerator (up to 3 days in peace) and leave it for at least half an hour at room temperature before serving. Also know that it's good, much good, if prepared the day before. The try over the weekend? Is, Since we are in season, have a look at all my RECIPES WITH STRAWBERRIES, you will surely find a sweet spring for you. Have a good day.
DOSE OF A PIE 20-22 CM IN DIAMETER:
FOR THE PASTRY:
250 grams of flour 00
a pinch of fine salt
130 grams of cold butter
100 grams of sugar
grated rind of one lemon organic
a whole egg
butter and flour for the cake Pan, to taste
500 milliliters of fresh whole milk
40 grams cornstarch
80 grams of caster sugar
the grated rind of two organic lemons
vanilla Bourbon, to taste
200 ml of cream
50 grams powdered sugar
FOR FREEZING OF STRAWBERRIES:
250 milliliters of strawberry juice (about 400 grams of fresh strawberries)
fresh thyme, to taste
20 grams of corn flour
40 grams of sugar
a teaspoon of lemon juice
fresh strawberries and thyme for garnish, to taste
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 work the dough until you get a smooth dough, consistent and uniform. Wrap the dough in plastic wrap and store it in the refrigerator for at least an hour. After the interval of rest, butter and flour a cake pan. Roll out the dough to a thickness of about three millimeters and coat 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 top to bottom to incorporate air into the cream.
Pour the cream of white eat inside the shortbread shell, 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!