- 450 grams of flour
- 3 grams of salt
- 230 grams of butter
- 6 egg yolks
- 160 grams of icing sugar
- 5 grams of vanilla
- 400 grams of milk
- 100 grams of Jungle Pulp Strawberry Puree
- 1 vanilla bean
- 6 egg yolks
- 135 grams of sugar
- 32 grams of cornstarch
- 14 grams of cold unsalted butter
- Whipped Chantilly to decorate
For the cream:
- In a medium saucepan, heat milk, Jungle Pulp Strawberry Puree, and vanilla bean over low heat. Immediately turn off the heat and set it aside to infuse for 15 minutes.
- In a bowl, beat the egg yolks and sugar until light and fluffy.
- Add the cornstarch and beat vigorously until smooth. Whisk in 1/4 cup of the hot milk mixture until just incorporated.
- Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly until thickened and simmering. Remove from heat and add the butter.
- Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
- Chill for at least 2 hours or until ready to serve. Custard can be made up to 24 hours in advance. Refrigerate up to 1 hour before using. I whipped up some cream and folded it into my cold custard to lighten up the filling, this is now technically called Ambassador Cream
For the crust:
- Add the cubed butter, sugar, salt, and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until smooth.
- Add the egg yolks and mix until combined.
- Add the flour and mix until fluffy, about 45 seconds.
- Divide into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm, 1/8 inch, between two sheets of lightly floured parchment paper. Chill for at least an hour.
- Remove the layers of paper and cut out your sour bottoms. Cut a strip for the side. Attach the strip to the side of your tart ring. Press the side into the ring and trim off the excess. Trim the top so it is flush with the ring.
- Freeze the tarts for at least half an hour. Bake at 320F for about 12-15 minutes or until golden brown. If you are using a traditional tart pan, you can cut out the rounds and press them into the shape.
- Decorate with whipped cream and rings of the same tartlet dough. Serve and enjoy.