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