Strawberry and Cream Tart

Ingredients:

For the shortcrust pastry https://www.ilbelloincucina.com/p/shortcrust-pastry-pasta-frolla.html

• Flour type 00 350g
• Butter 175g
• Eggs 2
• Sugar 140g
• Zests of 1 lemon
• Water 2\3 spoons 

For the cream

• Milk 500mL
• Yolks 4
• Very fine white sugar 150g
• Flour 30g
• Vanilla 1 berry or a few drops of extract
• Salt 1 pinch 

To decorate

• Strawberries 400g
• Jelly for sweets 10g
• Water 40cl 

Procedure:

To make the custard, in a saucepan we boil 500mL of milk with the seeds of a vanilla berry and a pinch of salt and let it rest for 15-20 minutes.

Meanwhile, in a bowl suitable for the bain-marie, beat 4 yolks and 150g of sugar for a long time, until they will "ribbon". Add to the beaten egg yolks, 30g of sifted flour and the milk, filtering it with a strainer. Stir gently until it forms a homogeneous mixture. Put on the heat and cook in a bain-marie in a pot with lightly boiling water. Stir continuously, with a whisk, until the cream has reached the desired density or at least until it simmers. Let the cream rest in the fridge for a few hours or better all night before decorating the cake.

For the shortcrust pastry we follow the recipe La Pasta Frolla on this blog and cook the base at 180°C for about 20 minutes or until golden brown, in a static oven covering it with baking paper and beans.

In the meantime we wash 400g of strawberries and cut them into slices. 

Once the base is ready, let it cool for at least 30 minutes and stuff it with the cream and strawberries. In a small saucepan, melt 10g of sweet jelly in half a glass of water, let it cool slightly and brush the strawberries.