Almost every year, since I live in the Netherlands, I go on a “pilgrimage” to the tulips fields on the Bollenstreek route.
This year, I went with my friend Su for a bike ride and a picnic at the tulips fields. Gorgeous flower, perfect weather, good wine – a good recipe for a nice picnic in the garden of the castle.
150 gr flour
80 gr butter
1 tablespoon cold water
1 egg yolk
pinch of salt
vanillaPre-heat the oven to 180 C. In a large bowl cut the cold butter in small cubes, add the flour, egg yolk, vanilla and salt and start working the dough until the butter mixes with the ingredients and then form it into a ball. Wrap in plastic and refrigerate for 30 minutes – 1 hour. After the dough rested in the fridge, take it out and roll it out on a floured countertop until it is thin. Carefully place the dough in a tart tin (24 cm diameter) and press it slightly into the tin. Prick the bottom of the dough all over with a fork and bake for 15-20 minutes until it becomes golden.
312 ml milk
2 egg yolks
80 g of sugar
2 tablespoons of cornstarch
Boil the milk in a pan with 50 g of sugar. Separately mix the egg yolks with sugar and cornstarch. When the milk reaches a boil, slowly start incorporating the egg mixture, while whisking continuously to ensure that the custard is smooth. Boil until the custard thickens.
Wash some fresh strawberries and cut them in thin slices.