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1
First, make the tart crustand roll it out to 3mm thick.
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2
Line the tart molds with the dough and poke holes in the bottoms.
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3
Make the Creme d'amande.
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4
Mix the butter, flour, egg, and almond powder, in that order, into a bowl.
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5
Wrap with plastic wrap and chill in the refrigerator for an hour.
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6
Make the custard.
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7
Mix the egg yolk, sugar, and flour (sifting not necessary) into a bowl.
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8
Warm the milk in a pot, add it to the bowl from Step 3 and mix together.
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9
Using a tea strainer (or other strainer), return the mixture to the pot.
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10
Heat on medium.
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11
It's difficult to see, but when the surface starts to thicken, it will seem stiff.
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12
If you mix it.
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13
it will become soft.
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14
At this point, remove from the heat.
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15
Put into a shallow container and wrap tightly.
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16
Put into the refrigerator for 20 minutes to quickly cool it.
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17
Once cooled, strain it through a net.
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18
It'll become smoother this way.
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19
Take 40 g of the custard and add it to the Creme d'amande.
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20
Put this mixture into the tart crusts from Step 1 and smooth the surface.
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21
Bake at 170C for 30 minutes.
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22
They should look like the picture when baked.
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23
Once baked, let completely cool.
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24
Add the custard to the whipped heavy cream and mix together.
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25
Place in a pastry bag.
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26
Using the pastry bag, squeeze a tall peak of custard cream onto each tart.
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27
Assemble four de-stemmed strawberries atop each tart.
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28
Dust the entire surface with powdered sugar.
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29
Use whipped cream and the remaining strawberries to finish the tarts.
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30
Enjoy.
