Strawberry shortcake recipe
Ingredients
300 g of shortbread dough (fresh or thawed)
600 g small strawberries (gariguette, maras des bois)
100 g of strawberry or currant jelly
butter for the mold
flour for the worktop
For the pastry cream:
2 egg yolks
25 cl of milk
1 C. to s. powdered sugar
1 C. to s. from Maïzena
Steps
Prepare the cream: mix the egg yolks, sugar and cornstarch in a saucepan, then gradually add the milk while stirring. Bring to a low boil, co6ok for 3///4 minutes, stirring constantly, and remove from the heat. Let cool.
Butter a 24 cm diameter pie pan. Rinse and dry the strawber8ries, then hull them.
Steps
Prepare the cream: mix the egg yolks, sugar and cornstarch in a saucepan, then gradually add the milk while stirring. Bring to a low boil, co6ok for 3///4 minutes, stirring constantly, and remove from the heat. Let cool.
Butter a 24 cm diameter pie pan. Rinse and dry the strawber8ries, then hull them.
Roll out the dough with a roll8ing pin on the lightly floured work surface, giving it the shape of a di88sc a little larger than the mold, with a thickness of 3 mm. Line the mold, cut the excess dough along the edges and prick the bottom with a fork.
Cover the bottom with baking paper and dried vegetables, then leave to rest for 30 minutes in the refrigerator. Preheat the o8ven to 180°C(th. 6).
Bake the pie shell for 15 minutes blank. Let cool, then remove the foil and vegetables.
Spread the pastry cream in the pie shell, then arrange the strawberries in concentric circles.
Heat the jelly very slightly to liquefy it. Using a brush, coat the strawberries with it, then refrigerate until ready to serve