Strawberry Tart

How to prepare strawberry tart

1. Heat the whipping cream (it shouldn't boil) and add the tea. Cover with a plate and let it infuse for 10 minutes. Strain through a tea strainer, pressing with the back of a teaspoon to extract as much liquid as possible from the tea leaves. Refrigerate the cream until very cold (minimum 1 hour). This step can be done ahead, even a day before.
2. Mix the sugar with the butter. Coat the bottom of an oven-safe pan/dish (about 16 cm diameter) with the mixture. The recipe is easily scalable, it can be easily adapted to a different sized pan.
3. Remove the stems from the strawberries and cut them in half. Arrange them in the pan, over the butter, cut side up. Start arranging from the outside. Place the strawberry slices as close together as possible (see photo 2) because they shrink during baking and we want the whole tart to be covered with strawberries at the end.
4. Cut out a round sheet from the puff pastry, 18 cm in diameter. Place the sheet over the strawberries, pressing on the edges. Poke the sheet with a fork in 2-3 places.
5. Bake the tart at 200°C for 30-35 minutes (until the pastry is puffed and golden).
7. Remove the tart from the oven and let it sit for 10-15 minutes (to cool down a bit). Flip the tart onto a wide plate. If a lot of juice runs onto the edges (around the tart), quickly tilt the plate to drain all the juice into a bowl. Move the tart immediately to the serving platter. The idea is that no juice should run under the tart, as it will soften the crust too quickly.
8. Whip the flavored cream until it holds on the whisk.
9. Now check the juice you drained from the tart, it should have thickened, like a syrup. Pour it over the strawberries, it's too good to waste.
10. Serve the tart warm or cold with Earl Grey cream.

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