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tart with pastry cream and strawberries

Finally I made the pie with my favorite fruit on a bed of custard and a simple frame home made pastry! Even This time it was worth it to spend some 'time in the kitchen. INGREDIENTS FOR

the pastry: 120 g of sugar



300 g flour 150 g butter 2 egg yolks +

a whole egg 1 lemon peel

a pinch of salt 1 teaspoon baking powder


INGREDIENTS FOR THE PASTRY CREAM:

400 g of fresh whole milk 100 g cream


150 g egg yolks 150 g caster sugar 20 g
cornstarch
18 g of rice starch
a pod vanilla


PROCEEDINGS

Let's start with the custard, so while making the pastry will have time to rest a bit. Boil the milk, cream and vanilla seeds (to extract, cut the vanilla bean lengthwise, press open and crawling along the length of the pod, to extract the small semetti blacks) in a saucepan large enough to also contain other ingredients. In the meantime, mounted in planetary whip the egg yolks and sugar until fluffy texture, then incorporated the starches always rising. Pour the mixture over the hot milk, mix well together with a whisk. Remove from heat and let stand almost immediately covered with a lid. Let the pastry. Pour the flour and mix quickly to the cold butter into small pieces with the fingertips. You'll get a crumbly mixture. Make a fountain, creating a hollow in the center of the mixture, add 120 g of sugar, two egg yolks, egg, salt and grated lemon zest. Add the teaspoon of baking powder, sieved. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour. Sprinkle the pastry with a little 'flour, roll out the dough with a rolling pin to obtain a thickness of 4-5 mm. Put the dough on the baking pan previously greased and create an edge thickness of about 1 cm, taking care to obtain a hollow center of the cake 1.5 cm lower than the board, so that it can contain both the smooth custard that strawberries. Then prick the center of the cake in all its surface, cut a circle of parchment paper slightly larger than the center of the cake and put it on, pour the beans or rice to almost fill the hollow of the cake and Put in oven at 180 degrees for 10 minutes. The beans and rice will contribute to preventing the rise of the central part. After 10 minutes, remove the cake from the oven, remove beans and rice and baking paper and bake again at the same temperature for 15 minutes by controlling the browning of the dough as it is not all ovens cook the same. At this point let it cool a bit 'the cake, then pour above a layer of cream (not counting the edges of course) of about 8 mm and then decorated with strawberries to your liking and a few leaves of mint.