There are a few things you can do with strawberries.
A busy week night and a few strawberries, some Creme Fraiche and a little sugar make a great dessert.
Pair it with rhubarb, a bit of brown sugar and some vanilla extract (cook for about 20 minutes) and you have a preserve to use on plain yogurt or toast!
And for a special occasion, or simply an irresistible urge (i had one last week!!), the strawberry dresses a pie! Sugar crust, vanilla cream ans fresh strawberries are the perfect ending to any meal.
8 Tbsp butter (150 gr), soft
1/2 cup sugar
2 egg yolks
1 1/2 cup flour
5 egg yolks
25 cl milk
50 gr sugar
30 gr cornstarch
Preheat the oven to 350F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the flour and beat until just coming together, but still crumbly.
Transfer to buttered pie dish and press down the bottom and sides of the dish. Bake for about 15 minutes, or until golden.
Bring the milk to a boil.
In the bowl of an electric mixer, whisk together the egg yolks, sugar and cornstarch until light and fluffy.
Pour the hot milk on the egg mixture and return the whole preparation into the milk saucepan. Bring to a boil, stirring continuously. At the first boil, remove from the heat and let cool. The mixture should have thicken.
Clean the strawberries under running cold water and let dry. Slice the strawberries in half, and reserve for the pie.
Put about 1/2 cup of strawberries in a small saucepan with 1/4 cup water an a little sugar. Bring to a boil and cook until reduced. Pass through a sieve to remove the seeds and liquid should have the consistency of a syrup. If it is too thin, return to the heat and cook a while longer. Add a little liquor (optional) and reserve.
Pour the cream on the pie crust and arrange the strawberries on top. With a brush, coat the strawberries with the syrup and the pie is ready to serve!!