150 g of Vallèe pastry (vegetable product) or butter
1 egg + 2 yolks
organic lemon (grated zest)
a pinch of salt
INGREDIENTS (for the custard)
4 egg yolks
500 ml of whole milk
100 g of sugar
40 g of 00 flour
1 vanilla bean (the seeds or 2 sachets of vanilla or a teaspoon of vanilla extract)
1 basket of strawberries
PROCEDURE
Prepare the shortcrust pastry by hand or with a stand mixer fitted with a paddle attachment.
On a pastry board (or in a bowl) arrange the flour in a fountain shape and the cold butter (or vegetable product) in cubes. Knead to create crumbs (sanding).
Add the egg and the yolks, the sugar, the lemon zest and the pinch of salt, mixing quickly. You should obtain a well-blended mixture.
Wrap the shortcrust pastry in cling film and leave it to rest in the fridge for at least 2 hours (you can prepare it the night before).
For the custard, beat the egg yolks and sugar with an electric whisk until the mixture is light and frothy. Add the milk, vanilla and sifted flour and pour everything into a saucepan. Cook over low heat, stirring until thickened.
Transfer to a bowl and cover with cling film. When it is at room temperature, place in the refrigerator to cool.
Roll out the shortcrust pastry and cut out the base. If you have a ring, use it to cut it, otherwise use a wheel. Place on a baking tray covered with baking paper with the ring. Cut out a ribbon of shortcrust pastry and cover the perimeter to form the edge.
Prick the bottom of the tart with the prongs of a fork. Place a piece of baking paper on top and place the ceramic balls (or dried beans) on top for blind baking.
Bake for 20 minutes at 180°, then remove the balls and paper and bake for another 10 minutes or so until golden.
Let cool on a rack.
If you like, you can place a layer of strawberry slices or a drizzle of strawberry jam on the bottom of the tart.
