Ingredients
Scale
- 250 grams T55 flour
- 50 grams powdered sugar
- 130 grams butter
- 1 egg yolk
- 220 ml milk
- 30 grams sugar
- 4 egg yolks
- 20 grams cornstarch (Maïzena)
- 1 Tahitian vanilla bean
- 250 ml cold heavy cream
- 2 sheets vegan gelatin
- 400 grams strawberries
Instructions
- Preheat your oven to 180°C (350°F). Combine flour and powdered sugar in a mixing bowl. Cut in butter until crumbly. Mix in egg yolk and water, then knead until smooth.
- Roll out the dough and press into a tart pan. Prick the base with a fork, line with baking paper, and fill with beans or rice. Bake for 15 minutes until lightly golden. Cool.
- For the diplomat cream, heat the milk with half of the sugar. Whisk egg yolks, remaining sugar, and cornstarch until smooth; gradually add hot milk while whisking. Return to heat until thickened; stir in vanilla seeds.
- Soak vegan gelatin sheets in cold water until soft, then dissolve in hot cream mixture. Cool completely before folding in whipped cream.
- Pour diplomat cream into the cooled crust and chill until set, about an hour.
- Decorate with halved strawberries just before serving.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (126g)
- Calories: 300
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg