Strawberry Tart with Pastry Cream

Ingredients

• Wheat Flour 5 oz
• Sugar 10 oz
• Baking Powder 1 tablespoon
• Butter 5 oz
• Chicken Egg 2 pieces
• Milk 10 fl oz
• Starch film 0 oz
• Vanilla Pod 1 piece
• Whole egg 2 pieces
• Strawberry 20 oz
• Salt to taste

Step-by-Step Guide

Step 1

On a clean work surface, pile 150 grams of flour, 100 grams of sugar, salt, and baking powder. Make a well in the center of the mound, crack one egg into it, and beat with a fork. Add chilled butter cut into pieces and knead the dough with your hands.

Step 2

Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes.

Step 3

Beat the egg, egg yolks, and the remaining sugar in a heatproof bowl until pale, then sift in 20 grams of flour and cornstarch, and beat again.

Step 4

Bring the milk and vanilla seeds to a boil, then remove from heat and gradually pour into the egg mixture while stirring.

Step 5

Place a bowl over a pot filled with 1/3 of simmering water, and cook until thickened, about 7 minutes, stirring constantly to prevent the eggs from curdling.

Step 6

Pass the finished cream through a sieve and let it cool, covering the surface of the cream with plastic wrap, pressing it down to ensure it makes full contact.

Step 7

Spread the dough evenly in the pan. The thickness of the crust should be about five millimeters. Bake in a preheated oven at 320°F for 40 minutes.

Step 8

Remove the finished cake layer from the mold and let it cool. Spread a 1 cm thick layer of cream on top. Then, generously sprinkle fresh strawberries over it.