STRAWBERRY ROSE TART

Directions

For pastry cream:

1. In a saucepan, whisk egg yolks and sugar together until fully combined.

2. Add cornstarch and mix until completely smooth, with no lumps.

3. Gradually pour in warm milk, stirring constantly.

4. Cook over medium heat, stirring continuously until mixture thickens.

5. Remove from heat, add a splash of Vainilla Molina and mix well.

6. Transfer to a bowl, then cover with plastic wrap pressed directly onto surface to prevent a thin layer from forming. Let cool completely before using.

 

 

For crusts:

1. In a bowl, beat butter and powdered sugar until smooth and creamy.

2. Add almond flour and cornstarch, and mix to combine.

3. Add egg and a splash of Vainilla Molina, mixing until incorporated.

4. Gradually add flour and mix until a soft dough forms.

5. Place dough between two sheets of parchment paper and roll out to about 1/8 inch thick.

6. Freeze for 20–30 min, or until firm.

7. Preheat oven to 320°F.

8. Cut out 3–3.5 inch flower shapes using a cookie cutter and place over outside of cupcake molds so they form a basket shape while baking.

9. Bake for 10–12 min, or until lightly golden.

10. Let cool completely before removing.

11. Wash and sanitize strawberries, remove stems and slice very thinly.

12. Fill each crust with an even layer of pastry cream.

13. Arrange strawberry slices in a spiral pattern toward center to create a rose effect.

14. Garnish with mint leaves.

15. Enjoy!