Strawberry Tart

For the base, place the butter cookies in a freezer bag and crumble finely with a rolling pin.

Melt the butter, mix with cookie crumbs and sugar. Line a 20 cm diameter round baking pan with baking paper, pour in the crumbs, press down, form a small rim and chill.

For the topping, scrape out the vanilla pod and mix the starch with 3 tablespoons of milk, stir in the egg yolk. Bring milk, vanilla pulp, powdered sugar and butter to a boil in a saucepan.

Stir the starch mixture into the milk and bring to the boil until the milk thickens. Once cooled, pass the cream through a sieve and pour onto the base.

Rinse the strawberries, pat dry, cut into slices or small pieces and place on top of the cake.

Preparation Tip:

If you like, you can also use whole wheat butter cookies for the bottom of the tart.

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