Delicious Strawberry Tart in Simple Steps | Chef Jean-Pierre

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess

Make the cookie dough (Pat B dough) with sugar and refrigerate it for at least 2 hours or overnight.

Flour the bench and roll out the chilled dough carefully, noting that it is fragile and breaks easily.

Fit the rolled dough into a 13-inch tart mold, ensuring it covers the bottom and edges.

If the dough breaks, piece it back together in the mold, ensuring there is enough dough to cover the edges.

Optionally, apply extra butter to the mold to enhance browning, though the dough itself has enough butter to prevent sticking.

Place the dough in the fridge for 30 minutes to rest.

After resting, poke a few holes in the dough and fill it with cooked rice to prevent bubbling during baking.

Preheat the oven to 400°F (204°C) and bake the crust for 30 minutes.

Remove the rice carefully from the crust after baking to avoid mess.

Mix egg white with a little sugar and brush it over the inside of the crust to seal the holes.

Return the crust to the oven for an additional 5-10 minutes to set the egg white.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens