Strawberry tart with whipped cream
Pure butter shortcrust pastry roll
12cl whipping cream
0.5 teaspoon vanilla powder
Preheat your oven to 180°C. Unroll the shortcrust pastry in a pie tin. Prick it all over with the tines of a fork. Place a sheet of greaseproof paper on the base of the tart, and place baking weights (you can use ceramic weights, metal weights, glass beads or dried beans). As soon as the oven is hot, put the tart in the oven. After 20 minutes of baking, remove the weights and continue baking the pie for another 10 minutes. Leave the tart base to cool for 1 hour.
Make the whipped cream: in a metal bowl, whip the very cold liquid cream quickly until it starts to thicken. Then add the sugar and vanilla powder and continue to whip until the cream becomes matt and firm. Set aside in a cool place.
Rinse and dry the strawberries. Hull them.
Spread the whipped cream over the cooled tart base.
Arrange the strawberries harmoniously and serve immediately.