TOUT DE SWEET

Baker, author and Instagram sensation Frank Adrian Barron celebrates his love of Paris with these decadent treats

- VICTORIA GRAY

TARTE AUX FRAISES

SERVES 6

INGREDIENTS

FOR THE PÂTE SABLÉE

250g plain flour, plus extra for dusting

60g icing sugar Pinch of fine sea salt

125g unsalted butter, cold and cubed, plus extra for greasing

1 large egg

FOR THE DIPLOMAT CREAM

960ml double cream, cold

70g plus 50g granulated sugar

½ vanilla bean, split lengthwise

65g cornflour

5 large egg yolks

55g unsalted butter, room temperature

TO ASSEMBLE

730g fresh strawberries, hulled and cut in half

Icing sugar for dusting

METHOD FOR THE PÂTE SABLÉE

In a medium bowl, whisk together the flour, icing sugar and salt. Add the cubed butter and rub it into the flour mixture with your fingers until it resembles coarse sand. Add the egg and use a fork to mix the dough until it just comes together and there are no dry bits left. Using your hands, form the dough into a ball. Wrap in cling film and refrigerate until firm, for at least 1 hour.

Remove the pâte sablée from the fridge 30 minutes before you plan to roll it out. Grease and flour a 23cm tart tin with a removable bottom.

Transfer the dough to a lightly floured work surface and roll out to a large circle, about 30cm in diameter. Carefully roll the dough around the rolling pin, brushing off any excess flour.

Unroll the dough over the prepared tart tin, gently tuck it into the tin and trim any excess dough. Using a fork, poke tiny holes across the bottom of the tart shell. Return to the fridge to chill for 20 minutes.