Tarte aux fraises et à la crème de graines de courge

Spring– Chapter One.

Because the best way to welcome Spring is with a colorful tarte.

Pumpkin seeds aren’t only autumn visitors;

They bring verdancy

accompanied by nutrients.

Strawberries welcome the twist,

And la pâtissière provide the link.

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The Actors

Pour la pâte brisée, you can find the recipe here : Jan Tart

For la crème de graines de courge :

• 60 g ground pumpkin seeds
• 1 vanilla bean
• 1 egg
• 40 g sugar
• 1 egg
• 50 g softened butter
• Lemon juice

For la crème pâtissière : (For a small layer)

• 1 egg yolk
• 1/2 vanilla bean
• 6 g cornstarch
• 10 g sugar
• 100 ml milk
• 50 g softened butter

• Strawberries

• Honey glaze

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The Story

We start by preparing the pâte brisée, let it rest in the fridge, and, meanwhile, make la crème graines de courge.

We whisk the sugar, egg, vanilla, and softened butter until well combined. Incorporate the ground pumpkin seeds, and finish with the lemon juice.

Then, we roll out our pâte and add on top the crème and let it bake together in a preheated oven for about 25-30 minutes at 180 °C.

Now la scène est libre pour la pâtissière.

We warm the milk while infusing the vanilla. Entre temps, whisk well the egg with the sugar and the cornstarch. Then, incorporate the infused milk while whisking. Finally, whisk le tout until it ébullitionand the cream thickens.

Let it cool.

When the tart is ready and well-cooled (Make sure to give the crème pâtissière and the tart some time to chill properly), add la pâtissière and top it with the strawberries.

Glaze it and enjoy.

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The Curtain Call

I added some sucre glace and pumpkin seeds for more visual effects.

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Epilogue

Now, the pumpkin seeds are celebrating spring.