Steps

• Shortcrust pastry: First, remove the butter from the fridge at least 1 hour before and cut it into pieces.

  Grate the peel of a lemon and set it aside.

  

• On a work surface, make a well with the flour and create a hole in the middle.
  Add the lemon zest, butter, a pinch of salt, the eggs and the yolk, and work the dough fairly quickly.

  

• Gather the dough with your hands, wrap it in plastic wrap flattening it slightly.
  Let it rest in the fridge for about 1 hour.

  

• In the meantime, prepare the pastry cream.

  Pour the milk into a small saucepan with the grated lemon peel and the vanilla pod (or a pinch of vanillin) and bring to a boil.

  

• In a bowl, whisk the egg, the sugar and the cornstarch together with a whisk.

  

• Once the ingredients are combined, add the hot milk while continuing to whisk.

  

• Pour the mixture back into the saucepan and cook over medium heat until it thickens.

• As soon as the cream is ready, transfer it to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool.

  

• Preheat the oven to 356°F.

  Prepare the tart base: roll out the shortcrust pastry with a rolling pin on a sheet of parchment paper. To get the right size, after rolling out the dough place the pan on top and leave at least 3 cm (about 1.2 in) of excess to form the edges.

  

• Using the parchment paper, transfer the base to a pan and prick it all over with a fork. Trim any excess dough that extends beyond the rim.

  

• Cover the tart base with parchment and fill with rice or dried beans to weigh it down and prevent it from puffing up or forming hollows.
  Bake for 10-15 minutes.

  

• Remove the tart shell from the oven and let it cool. Then spread a layer of pastry cream over the base and decorate with the strawberries.

  If you need to store the tart in the refrigerator for several days, you can brush the fruit with jam diluted with a little water so it doesn’t darken.

  

• Thermomix preparations

  Shortcrust pastry: Put the lemon zest and the sugar into the Thermomix bowl and pulverize: 10 sec./speed 10. Scrape down the sides with the spatula.

  

• Add the all-purpose flour, the butter, the salt and the eggs, mix: 40 sec./speed 5.

  

• Transfer the dough to a work surface, compact it with your hands and wrap it in plastic wrap, flattening it slightly.
  Let it rest in the refrigerator for about 1 hour.

  

• Put the lemon zest, the vanillin, the sugar and the cornstarch into the Thermomix bowl and chop: 20 sec./speed 10. Scrape down the sides and, if necessary, chop again: 10 sec./speed 10.

  

• Add the milk and the eggs and cook: 7 min./194°F/speed 4. Transfer the cream to a bowl, cover the surface with plastic wrap so it adheres and let cool.

  

• From here, proceed from step number 9 above.

  Here is the finished strawberry tart

  

• With the same recipe you can use mixed fruit.