Tart with pastry cream and strawberries

For the shortcrust pastry:

• 2 + 1/2 cups of type 1 soft wheat flour (250 g)

• 2/3 cup of cold butter, cubed (150 g)

• 2/3 cup of sugar (125 g)

• Zest of 1/4 lemon

• 1 + 1/4 medium eggs (60 g)

• 1/3 tsp of salt (2 g)

For the pastry cream:

• 3/4 cup of sugar (150 g)

• 4 egg yolks

• 2 + 1/2 tbsp of flour (20 g)

• 2 + 1/2 tbsp of cornstarch (20 g)

• 1 + 1/16 cups of milk (250 ml)

• 1 + 1/16 cups of fresh cream (250 ml)

• Zest of 1/4 lemon

For the topping:

• 2 + 1/4 cups of fresh strawberries (300 g)

• Clear dessert glaze spray

• Fresh mint leaves for garnish

• In a bowl or stand mixer, combine the flour, cold cubed butter, sugar, lemon zest, and salt. Mix until sandy.

• Add the eggs and knead quickly until the dough is smooth.

• Wrap in plastic wrap and refrigerate for at least 30 minutes.

• Preheat the oven to 320°F (160°C), static mode.

• Roll out the dough to about 1/5 inch (5 mm) thickness. Butter and flour a 9.5 inch (24 cm) tart pan, then line it with the dough and trim the excess.

• Prick the base with a fork to prevent bubbling.

• Cover with parchment paper, add baking weights or dried beans, and bake for 20 minutes.

• Remove weights and paper, then bake for another 10–15 minutes or until golden. Let cool completely.

• In a saucepan, heat milk and cream with lemon zest until boiling.

• In a separate bowl, whisk yolks with sugar until light and fluffy. Add sifted flour and cornstarch, and mix well.

• Slowly pour the hot milk and cream into the yolk mixture, whisking constantly.

• Return to heat and cook over medium heat, stirring, until thickened. Let cool.

• Pour cooled pastry cream into the tart shell and smooth the surface.

• Wash and cut the strawberries in halves or quarters, then place them decoratively on the cream.

• Spray strawberries with dessert glaze for shine and freshness.

• Garnish with fresh mint leaves.

• Chill in the fridge for at least one hour before serving.