INGREDIENTS
For shortcrust pastry:
260g (2 cups) of all-purpose flour
110g (1 cup) of powdered sugar
130g (1/2 cup) of butter
1 lemon (zest)
1 egg

For custard:
410ml (1 3/4 cups) of milk
110ml (1/2 cup) of fresh cream
Vanilla extract
6 egg yolks
150g (3/4 cup) of sugar
50g (1/2 cup) of cornstarch

For decoration:
Strawberries
Fresh mint

METHOD
1. In a bowl, mix flour and powdered sugar; it will be easier to blend.
2. Add the soft butter in pieces and start kneading with your hands until it all melts, obtaining a sandy mixture, just like that. Now a bit of lemon zest, will give your tart an incredible aroma.
3. Add the egg and knead by hand until it is absorbed, you should get a nice compact dough, then immediately let it rest in the fridge for at least 30 minutes.
4. Meanwhile, in a small pot, pour the milk, fresh cream, vanilla extract, and cook over low heat.
5. In a bowl, whip the yolks with the sugar. Once it's well dissolved, add the cornstarch and let it absorb perfectly. All that's left is to add the hot milk and mix well.
6. Now you'll have to pass it over the heat again.
7. Stir continuously, and you'll see that in less than a minute, a shiny and smooth custard cream will have formed!
8. Take the dough out of the fridge and work it with a rolling pin. Roll it out well to a thickness of about 1cm.
9. At this point, you can lay it in the mold, we are using one that is 27cm. Remove the excess on the edges and prick the entire base with a fork so it won't puff up during baking and risk breaking.
10. Bake in the oven at 180°C (356°F) for 25 minutes.
11. Now fill it with plenty of custard cream.
12. It's time to cover the surface with sliced strawberries.



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