Strawberry-filled tart and egg-free cream

Procedure

For the base of the tart stuffed with strawberries and cream without eggs, you just have to put all the ingredients, except milk, on the worktop and start kneading until you get a large crumb mixture. At this point, combine the milk by pouring it slowly. Depending on the flour you use, In fact, could serve less milk than indicated. Or a slightly larger amount. You have to get a smooth loaf, elastic, homogeneous and compact. Wrap the dough in plastic wrap and put it in the refrigerator for an hour.

While the loaf for the base rests, wash strawberries, dry them and remove the pigeon. Cut the strawberries into pieces and put them in a pan with lemon juice and sugar. Cook over high heat for 5-6 minutes or until the strawberries produce a syrup. Add the cornstarch, mix carefully and leave to cool.

For the white cream without eggs, put the flour in a saucepan, sugar and grated lemon rind. Heat the milk and, once hot, add it to the flour and sugar mixture, stirring with a whisk until you first create a batter and then a liquid. Bring the cream to a boil and, when it's going to be dense, turn off the heat and allow to cool completely.

Butter and flour a tart cake tin. Spread the dough on the lightly floured worktop. Coat the bottom and sides of the pan with the dough, potting the bottom with the rebbi of a fork. Spread the white cream on the bottom, level it up with a spatula. Cover with strawberries. With advanced dough, decorate the tart as you like. Brush the surface of the tart with a little yolk mixed with milk. Put the cake in the fridge and preheat the oven to 175 degrees static. Bake the cake for 35 minutes or until the tart is golden brown. Allow to cool. The tart stuffed with strawberries and egg-free cream is good both lukewarm and cold in the fridge. Bon appétit!