Strawberry Tart with Vanilla Cream — the Swiss Recipe

Beat the butter and icing sugar until fluffy in the food processor.

Add the beaten whole egg and mix briefly.

Add the White flour and vanilla seeds and knead into a dough. Press the dough flat, wrap it in cling film and chill for 30 minutes.

Spray the six tart tins with Non-stick spray or grease them with butter and dust with flour.

Briefly knead the cold dough, roll it out to 3 mm and cut circles of Ø 14 cm — use a small plate or pot lid as a Stencil and cut around it.

Line the tins with the bases, press them in, trim off any overhanging dough with a knife and prick the base with a fork.

Bake at 170 °C fan for 12–15 minutes until golden, then let cool completely.

Bring the whole milk (part 1) to the boil with the sugar.

Stir the whole milk (part 2) with Vanilla cream powder and vanilla seeds until smooth.
Mix a large splash of the hot milk into the prepared mixture, then pour everything back into the pan.

Cook over medium heat, stirring constantly, into a firm pudding.
Transfer to a clean Bowl, press the cling film directly onto the surface and chill for 1–2 hours.

Stir the cold cream smooth with the machine.
Fold in the whipped full cream and fill the cream into the Piping bag.

Wash and hull the strawberries, then halve all but six.

Fill each of the cooled bases with about 25 g of cream.
Place one whole strawberry in the centre and arrange 8–10 halves around it.

Briefly boil the strawberry Jelly with water (then sieve the jam).
Brush each tart thinly with Jelly — the Jelly gives the shine, protects against drying out and adds flavour.

Pipe the cream with the 18 mm Rosette nozzle and finish with a peppermint leaf.