Ingredients
Scale
- 250 grams T55 flour
- 50 grams icing sugar
- 130 grams butter
- 1 egg yolk
- 220 ml milk
- 30 grams sugar
- 4 egg yolks
- 20 grams cornstarch
- 1 Tahitian vanilla bean
- 250 ml cold liquid cream
- 400 grams fresh strawberries
- 2 vegan gelatin sheets
Instructions
- For the shortcrust pastry, mix flour, icing sugar, and salt in a bowl. Cut in butter until crumbly. Add egg yolk and water; form a dough and chill for 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the pastry, place it in a tart pan, line it with parchment paper, add weights, and bake for 25 minutes until golden brown. Cool completely.
- For the diplomat cream, heat milk with half the sugar and vanilla until boiling. In another bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth. Gradually add hot milk while whisking, then return to heat until thickened. Stir in dissolved vegan gelatin sheets and let cool before folding in whipped cream.
- Pour diplomat cream into cooled pastry shell and arrange halved strawberries on top. Chill for at least two hours before serving.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 16g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg