Ingredients for sweet pastry

• 150g of wheat flour
• 25g of amber spent grain flour
• 70g of icing sugar
• 100g of butter
• 20g of almond powder
• 1 egg
• A pinch of salt
• Half a vanilla pod or a few drops of natural flavoring

• A nice punnet of strawberries and a few mint leaves

Ingredients for the pastry cream

• 30g of wheat flour
• 15g of amber spent grain flour
• 1 egg yolk
• 60g of sugar
• 380mL of milk
• A vanilla pod

Preparation

• Prepare the sweet pastry:
  • Cream the butter with the icing sugar.
  • Add the almond powder, salt and vanilla.
  • Emulsify with the beaten egg.
  • Gradually add the flours.
  • Work the dough quickly until you obtain a smooth, non-sticky dough.
  • Cover and leave to cool for a few hours.
  • Roll out to a thickness of 3-4mm, place the dough in a mold.
  • Bake blind for 15 min at 160°C.
• Prepare the pastry cream:
  • Boil the milk with the vanilla pod.
  • Meanwhile: beat the eggs with the sugar and flours.
  • Pour in the milk while whisking.
  • Return the mixture to the saucepan and place over low heat.
  • Mix with a whisk until the mixture thickens.
  • Stop cooking when the mixture begins to bubble.
  • Cool the cream before using.
• Dressing:
  • When the dough has cooled, put the pastry cream on the bottom.
  • Add the strawberries cut into slices starting from the outside.
  • Finish by adding a few fresh mint leaves.