Preparation of the Soft Mimosa Tart

• Prepare the cream filling.
  Heat the milk with the seeds from the vanilla pod.
  In a saucepan, away from the heat, mix the egg yolks with the sugar until you obtain a light mixture, then add the flour, mix well and gradually pour in the hot milk while stirring continuously to prevent lumps.

• Transfer the saucepan to the heat and, while stirring, let it cook until the cream thickens.
  Once ready, remove from the heat and stir vigorously. Then pour it into a large plate and cover it with plastic wrap in contact with the surface to prevent a skin from forming during cooling.
  Prepare the cake base and the cubes for decoration.

• Beat the eggs with sugar using an electric mixer until you obtain a light and frothy mixture.
  Gradually pour in the milk and vegetable oil while continuing to mix with the mixer.
  Then add the sifted all-purpose flour and baking powder.
  Grease and flour a smart tart pan with a diameter of 9.5 inches, then pour in two-thirds of the prepared batter.
  Pour the remaining batter into a greased and floured 5 x 7 inches baking dish.

• Bake everything in a preheated static oven at 338°F (170°C) for about 20 minutes, until the surface is golden.
  Once baked, remove the cake and the dish from the oven and let them cool completely in the mold.
  Remove the dark outer layer from the rectangular cake and cut the internal part into cubes.
  Turn the cake out of the smart tart pan onto a tray or serving plate.
  Wash the strawberries, set one aside, and cut the others into cubes.

• Pour the prepared cream into the cavity of the smart tart and smooth it out.
  Distribute the strawberry cubes along the edges of the filling and the cake cubes in the center of the filling.
  Garnish with the reserved strawberry.
  Let it rest for at least half an hour in the refrigerator and then serve your soft mimosa tart.

  Chez Bibia