Fresh Strawberry Tart
Instructions
Once your shortcrust pastry is ready, wrap it in cling film and let it rest in the refrigerator for 40 minutes. After the time given, take the dough you've previously prepared out of the fridge, preheat the oven to 350F (180C), butter and flour a tart mould, of about 11 inches (28 cm) in diameter; with a rolling pin, roll out the dough on a floured pastry board, until you obtain a circle of about 13 inches in diameter (34 cm) and inch (6-7 mm) thick.
Place the pastry circle into the mould and shape the rim with the fork tines to give it a regular and decorated appearance, then riddle the pastry with holes , always with the fork tines (4-5); cut a circle of parchment paper as big as the bottom of the mould and place it onto the pastry, so that it won't harden while cooking (6).
Bake it in preheated oven for 20-25 minutes; once the pastry is golden brown and the rim has detached from the mould, take the base out of the oven and let it cool down.
In the meanwhile remove the small green leaves from the strawberries and wash them quickly with cold water, then dab and cut them into halves. Place the tart base on a serving dish and spread the custard over it (7); then, starting at the outside edge, lay the sliced strawberries in circles, as you can see on the picture, until you get to the centre, which you will decorate with a whole strawberry (8-9).
Now prepare the jelly which you'll lay on top of strawberries: put just under 1 cup of water (200 ml) on the cook and add cup (50 ml) of strawberry syrup (taste it to choose the degree of sweetness ), the filtered juice of half a lemon and the jelly powder (10). Stir well all the ingredients, bring it to a boil and then lower the heat; let it simmer for 2 minutes, then remove it from the heat. Let the jelly cool down stirring occasionally (11), then, with a spoon, coat the whole tart with the obtained mixture (12).
Place the strawberry tart in the refrigerator for at least an hour.
