Strawberry tart, cream and jelly

Ingredients

• a basket of strawberries
• 1 yolk, 1 whole egg
• 200 grams of sugar
• 300 grams of flour
• 80 g butter
• half a bag of baking powder
• a teaspoon of vanilla extract
• a packet of jelly tortagel

 

Ingredients for the cream

• 2 yolks
• 6 tablespoons sugar
• 6 tablespoons flour
• 400 ml of whole milk

a vanilla bean

Preparation

Prepare the pastry: In a bowl mix the softened butter, vanillin, sugar and eggs. Add flour and baking powder and create a dough not too hard. Preheat oven to 180 C. Grease a baking tray opening diameter of about 30 cm and lie on top of the dough with attention to raised edges. Cover with baking paper, it adheres well on the base of the tart. Bake for 30 minutes or until the edges (not covered by baking paper) are golden. Meanwhile prepare the cream: beat the egg yolks with the sugar and incorporate alternately flour and milk. They should not form lumps. Add the cinnamon stick and cook over low heat, stirring constantly.

Once ready the cream, let cool a bit 'and if it hardens too add a few tablespoons of milk and mix with whisk. The cream should be smooth and not hard once cooled in the fridge.

Remove the base of the tart from the oven, pull off the cake and place on a serving dish round. Place the cream on the base and place in a circular strawberries previously washed and cut in half for long.

Prepare the jelly following the instructions on the packaging. Pour still very hot on the strawberry cake, making sure to cover every single piece. Place the tart in the fridge and wait at least 3 hours before serving.