maltatoday | SUNDAY •1 MAY 2022
8
FOOD
Strawberry
tart
By Chef Alain James Grech | Serves 6
Thursdays at 6:30pm on
TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
For the pastry
• 550g white flour
• 200g butter
• 120g icing sugar
• 2 eggs
For the crème diplomat
• Custard
• 200ml cream
• 100g sugar 80g flour
• 1 vanilla pod
• 5 egg yolks
• 80g butter cut in cubes
• 300ml cream for whip-
ping
INGREDIENTS
METHOD
The pastry
1. Mix the butter and flour in a food processor, add
icing sugar and eggs and form a dough.
2. Rest in the refrigerator for 30 minutes and then
prepare tartlets. Rest in the mold for a further 30
minutes in the refrigerator and bake at 180
0
C until
golden brown.
The crème diplomat
1. Boil the cream and vanilla.
2. In a bowl, whisk the egg yolks, sugar and flour.
3. Add hot vanilla cream to egg mixture and mix
well.
4. Transfer to clean stainless-steel pot and heat
slowly while whisking until thick.
5. Remove from heat and whisk in the butter. Place
in a clean bowl and cover the top of the custard
with a baking paper or stretch and seal to prevent
a tick layer on the top. Place in fridge until cold.
6. Whisk the cream until soft peaks are formed and
fold into the cold custard. Place mix in piping bag.
7. Pipe the diplomat cream on the tarts, garnish with
fresh strawberries and strawberry jelly and enjoy.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
