Chantilly cream tart and strawberry sauce

INGREDIENTS

For the sablée breton crust in a heart-shaped mold of approximately 20 cm in diameter:

• 2 small egg yolks (about 25 g of yolks in total)
• 65 g white granulated sugar
• 75 g softened butter
• 130 g gluten-free pastry flour
• 6 g baking powder
• 1 pinch of salt

For the diplomatic cream:

• 500 ml whole fresh milk
• Zest of 1 organic lemon
• 35 g cornstarch
• 140 g white granulated sugar
• 6 egg yolks
• 1 pinch of salt
• 200 ml fresh liquid cream

For the strawberry sauce:

• 200 g strawberries
• 1 tablespoon powdered sugar
• 2 tablespoons lemon juice

This recipe was prepared and brought to you by the talented chef @kooki_lovescooking

A bakery near me