A refreshing and tasty dessert
For the base
Mix the egg with the sugar
Add the flour little by little and start kneading by hand
Add the cold butter cut into cubes and continue kneading until you have a uniform dough.
Wrap it with cellophane and place it in the fridge for at least 1 hour.
Sprinkle the dough with flour and spread it with a rolling pin on baking sheet, a little bigger than the tray.
Butter the edges of the tray and place a baking sheet on the bottom.
Spread the dough on the baking tray and spread it evenly.
Cut off the leftovers and bake in a preheated oven at 170 degrees Celsius for 15 minutes, or until golden brown.
Let the base cool and unmold it.
For the Cream
Separate the seeds from the vanilla and place the seeds and stalk in a saucepan with the milk and the double cream. Heat to a temperature of about 40 degrees Celsius, not too hot.
Stir the eggs with the sugar with a whisk until the mixture is white.
Add the corn flour and once it is homogenous, add the warm milk, whilst stirring.
Pour the mixture back into the saucepan and bring to a boil, stirring constantly.
Once the boiling starts, turn off the heat and add the butter, whilst stirring.
Place the custard in a clean bowl and cover it with a film that touches the cream.
Let it cool down completely,
Wash the strawberries well and remove the stalk.
Cut the big ones into slices and the smaller ones in the middle.
Squeeze a little lemon and sprinkle with sugar.
Stir and set aside.
Assembling the cake
Spread the custard evenly on the base.
Garnish with strawberries.
Place the dessert in the fridge and leave it for at least 2 hours before cutting it.
For the Base
250 grams plain flour
125 grams butter
125 grams sugar
For the custard
30 grams corn flour
175 grams sugar
15 grams butter
350 grams milk
150 grams double cream
1 vanilla stick or 2 vanillin capsules
1 pinch of salt
a little lemon
a little sugar