Strawberry Tart with Vanilla Cream

Sift the flour onto the work surface. Sift the salt and sugar on it, cut the butter into strips and spread it on top. Finally, add the egg yolks and water and knead into a shortcrust pastry.

Leave to rest in the refrigerator for an hour. Then place in a greased tartlet pan and press apart to form a rim.

Bake blind at 200 °C for about 15 minutes and remove.

Bring the milk and whipped cream to the boil with the slit vanilla pod, remove from the heat and leave to infuse for 15 minutes. Beat eggs and sugar until light creamy and mix with the vanilla mixture. Allow to cool slightly and then pour onto the base and bake at 160 °C for 25 minutes.

Take the cake out and let it cool. Whip the cream until stiff, spread on the cake and decorate with half of the strawberries.

Preparation Tip:

You can beautifully garnish the strawberry cake with mint.

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