Strawberry tart with pastry cream

For the shortcrust pastry (pasta frolla):

• 8 + 3/4 oz type 1 soft wheat flour (250 g)

• 5 + 1/4 oz cold butter (150 g)

• 4 + 1/2 oz sugar (125 g)

• Grated zest of 1/4 lemon

• 2 + 1/8 oz eggs (about 1 medium egg – 60 g)

• 1/16 oz salt (2 g)

For the pastry cream:

• 5 + 1/4 oz sugar (150 g)

• 4 egg yolks

• 2/3 oz all-purpose flour (20 g)

• 2/3 oz cornstarch (20 g)

• 8 + 1/2 fl oz milk (250 ml)

• 8 + 1/2 fl oz fresh cream (250 ml)

• Grated zest of 1/4 lemon

For the topping:

• 10 + 1/2 oz fresh strawberries (300 g)

• Clear gelatin spray for desserts

• Fresh mint leaves for garnish

• Prepare the shortcrust pastry:
  In a bowl or stand mixer, combine the flour, cold diced butter, sugar, lemon zest, and salt. Mix until the mixture becomes sandy.
  Add the eggs and quickly knead just until you get a smooth dough.
  Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.

• Bake the tart base:
  Preheat the oven to 320°F (160°C), static mode.
  Roll out the chilled pastry to about 5 mm thick. Butter and flour a 24 cm tart pan, then lay in the dough, trimming the excess.
  Prick the base with a fork to prevent puffing.
  Cover with parchment paper and fill with pie weights or dry beans.
  Bake for 20 minutes, then remove the weights and bake for another 10–15 minutes until golden. Let cool completely.

• Make the pastry cream:
  In a saucepan, heat the milk and cream with the lemon zest until it just boils.
  In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Add sifted flour and cornstarch, mixing well.
  Gradually pour the hot milk-cream mixture into the egg mixture, whisking constantly.
  Return everything to the pot and cook over medium heat, stirring, until thickened. Remove from heat and let cool.

• Assemble the tart:
  Fill the cooled tart shell with the chilled pastry cream and smooth the top.
  Wash and cut the strawberries in halves or quarters and arrange decoratively on top.
  Spray the fruit with gelatin to add shine and keep them fresh.
  Garnish with fresh mint leaves.
  Refrigerate for at least 1 hour before serving.

Enjoy your dessert! 🍓