Cream & Strawberry Tart

INGREDIENTS:

         For the tart:

• 3 + ½ cups Biscotti Mix
• 2/3 cups softened butter
• 1 tsp vanilla extract
• 1 whole egg + 2 yolks
• Grated peel of 1 lemon
• 1 tbsp honey
• 8 Oz strawberries

For the custard:

• 1 + ¾ cups milk
• 5 yolks
• ½ cup sugar
• 6 tbsp corn starch
• 2 vanilla beans

INSTRUCTIONS:

• Pour Biscotti Mix in a mixer with butter and vanilla extract. Mix for a minute
• Add egg and yolks, grated lemon peel and honey
• Work dough with your hands until it is completely combined
• Wrap dough in a film and let it rest in the fridge for 8 hours
• Preheat the oven to 350°F
• Transfer dough on the pastry board and place between two baking sheets to roll it
• Place dough in a low baking pan and with your fingers, form a 1” edge
• With a fork make some holes on the base and place a baking sheet on top on which you will spread some dry chickpeas or beans (unless you have the real baking beans)
• Bake your tart base for 20 minutes. Then take out beans and baking paper and bake tart for another 20 minutes (total baking time 40-45 minutes)
• Take it out of the oven and let it cool

Prepare the custard as follows:

• In a pan, mix cornstarch and sugar
• Add yolks and mix for few minutes
• Separately, heat milk with vanilla beans then, while mixing it with a spoon, pour it in the egg cream
• Cook for a minute while mixing
• Pour cream in a glass or ceramic bowl and cover with a film
• Place bowl in the fridge for at least 3 hours to cool
• Take cold tart out of the baking pan being careful not to break it
• Fill it with custard and let it rest in the fridge for 15 minutes
• Meanwhile wash strawberries and cut them in half
• Cover tart with all the strawberries and serve it