Tart with Strawberry Cream

Step 1

Shortcrust pastry preparation: Start preparing the shortcrust pastry by lightly whipping the eggs and sugar until the mixture is light and fluffy. Place the flour and yeast, salt, grated lemon peel and diced butter on a work surface. Slowly add the egg white and sugar. Start kneading, making sure your hands are cold. It is necessary to work the dough very quickly, just long enough to incorporate the butter into the flour. Store in the fridge covered with cling film for at least half an hour. After the necessary time, flour the worktop: work half the dough and roll it out about 1/2 cm with a rolling pin, roll the shortcrust pastry layer with a rolling pin and place it on the Arabesque grid, letting it adhere until the diamonds have all fallen off the grid. Lift the rack underneath and place it in the freezer for at least 10 minutes. Roll out the other half of the dough and roll the shortcrust pastry around the rolling pin and place it in the 28 cm tart tin, unrolling it gradually. Remove all the excess pastry and prick the entire surface of the tart with the edges of a fork.

Preparing the filling: Meanwhile, the grill cools down, prepare the cream: put the milk to boil in a saucepan, in another saucepan place the eggs with the sugar and flour, mix carefully adding a little milk. Wait for the rest of the milk to boil and add it to the egg mixture with sugar and flour. Cook over low heat, stirring constantly with a whisk until the cream has reached the right density and has reached a boil. Complete the cream by adding the concentrated paste to the strawberries and stirring until the mixture is homogeneous. When the cream has cooled, pour it into the mold, take the grill from the freezer, remove the pastry and place it on the cream. If it turns out to be bigger, use your fingers to remove the excess parts. Bake at 170 ° C for 25-30 minutes.