Heart tart with milk cream and strawberries

• 200 g of 00 flour
• 100 g of butter
• 100 g of sugar
• 1 egg
• a pinch of salt
• red gel food coloring

INGREDIENTS (for the milk cream)

• 250 ml of whole milk
• 65 g of 00 flour
• 60 g of sugar
• a pinch of salt
• 1 teaspoon vanilla extract
• 250 ml of vegetable cream (or cow's cream and a spoonful of icing sugar)
• a basket of strawberries

• Prepare the shortcrust pastry by kneading the cold butter in small pieces with the flour until you obtain a sandy mixture. Add the other ingredients and knead quickly for a short time. Separate a small portion of the dough and color it with a few drops of red gel, I added a little flour to have a good consistency. Wrap the two doughs separately with cling film and place in the refrigerator.
• Prepare the milk cream: in a saucepan mix the powders and add the milk while stirring. Cook until thickened, stirring constantly. Turn off and cover with cling film in contact. Let cool.
• Whip the cream and add it to the milk cream when it has cooled. Store in the refrigerator.
• Roll out the uncolored shortcrust pastry and cut out two strips for the edge of the mold. I used a micro-perforated ring. Make a hole in the pastry with a heart-shaped cutter. Roll out the red pastry and cut out little hearts with the cutter. Insert them into the heart-shaped spaces in the yellow pastry.
• Place the heart strips in the refrigerator.
• Cut the base of the cake out of the yellow pastry using the cake ring or mould as a cutter.
• Line the pan with baking paper (if you use the ring it will only be used on the bottom).
• Place the pastry disc on the bottom and the heart-shaped pastry strips on the edge. Level the edge, eliminating excess pastry if necessary.
• Place in the refrigerator for half an hour (optional but recommended to keep it in shape).
• Score the bottom with the prongs of a fork.
• Place a sheet of baking paper inside and on top of the ceramic balls (or dried legumes) for blind baking.
• Bake at 170° in a preheated oven for 15 minutes, then remove the balls and baking paper and bake for another 5 minutes or so.
• Remove from the oven and let the shortcrust pastry shell cool.
• Fill the shortcrust pastry shell with the milk cream (I put it in a piping bag). Level and place the washed and sliced ​​strawberries on the surface. I also made little hearts from the strawberries using the cookie cutter.