For 6 people
For 6 people
Start by preparing the shortcrust pastry by mixing 135g of T110 flour, a tablespoon of sugar, a pinch of salt and 65g of cold butter in a stainless steel bowl.
Work everything together with your fingers until you get a sandy texture, then add very cold water and work the dough until it becomes smooth and homogeneous.
Form a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.
To prepare the pastry cream, mix the egg yolks with 50g of sugar and whisk until the mixture whitens.
Add a little milk to liquefy the mixture, then add arrowroot and mix well with a wooden spoon.
Heat the milk with a split and scraped vanilla pod, then add the previous mixture and whisk constantly until boiling.
Remove from heat, add chopped basil and let cool before covering with cling film and refrigerating.
To prepare the tartlet, remove the pastry from the refrigerator 5 minutes before rolling it out.
Roll it out with a rolling pin and cut out 6 discs for the tartlets.
Place the discs in individual molds, prick them with a fork and add ceramic beans.
Bake for 20-25 minutes, then let cool completely.
Wash, dry and hull the Clery strawberries, then cut them in half or into quarters.
Fill the tartlets with pastry cream and arrange the strawberry slices on each tartlet.
Sprinkle with icing sugar for shine and refrigerate until ready to use.
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