This great classic of French cuisine will no longer hold any secrets for you thanks to Cyril Lignac. Here is his version of the recipe for this popular dessert.
You never say no to a strawberry pie. And this is all the more true when the recipe is signed by chef Cyril Lignac! As part of his program “Tous en Cuisine”, broadcast daily on M6, he rewarded us this week with his version of the strawberry shortbread tart (and whipped cream) which makes us very much want to go behind the stove to prolong the been to our table.
What’s more, this recipe is not very difficult and can be prepared quite quickly by following Cyril Lignac’s instructions (and having prepared the shortbread dough beforehand). As usual, the most important thing is to choose quality ingredients. And that’s good: in September, there is still time to find strawberries produced not far from home, in short supply. To combine with a little jam, whipped cream, a shortbread with small onions… and voila!
Ingredients for the strawberry shortbread pie (4 people)
For the shortbread:
- 60 g caster sugar
- 5 g of baking powder
- 1 pinch of fine salt
- 80 g flour
- 60 g semi-salted butter
- 2 organic egg yolks
For the fruits:
- 500 g of washed and hulled strawberries
For the Italian meringue (if you make it yourself):
- 4 organic egg whites
- 230 g caster sugar
- 20 g of water
- 50 g untreated lemon juice
For the final presentation:
- 1 lime for its zest
- Strawberry jam (House or not)
- Chantilly (homemade or not)
Preparation and cooking of the shortbread
- Turn on your oven and start preheating at 180 ° C.
- In a large bowl, mix the sugar with the pinch of salt then add the two egg yolks. Whisk vigorously to obtain a ribbon mixture that has whitened.
- Gently incorporate the softened butter into the preparation using a spatula.
- Add the flour (sifted if possible) as well as the yeast in the bowl and mix everything.
- On a sheet of baking paper placed on the work surface, place the preparation, spread it out and smooth it a little with a spatula but keep a sufficient thickness.
- Place a second baking sheet on top and spread the dough a little more to obtain a uniform thickness of about 1.5 to 2 cm over the entire surface.
- Remove the baking paper and correct if necessary with the spatula.
- Place the sheet with the spread dough on a baking sheet and bake for 12 minutes.
- Take out the plate, with a cookie cutter form the circles of each tart. If the dough is not quite cooked enough, bake it again for a few minutes (3-4).
Dressing strawberry pies
- After allowing the shortbread bases to cool, turn them over and place a little strawberry jam on top.
- Then place the fresh strawberries that you will have cut into four. You can put them quite randomly for a rather messy but pretty rendering (the nuance is important!). If you can’t do it, put the strawberry quarters upright, this should be quite pleasing to the eye as well.
- Pipe some homemade whipped cream or put whipped cream on top.
- Sprinkle with icing sugar using a fine strainer.
- Attrrap a lime and put a little zest on the whole. You can serve your wonders. Enjoy your lunch !