You will need:
Dough:
- 270g Flour
- 140g Butter
- 80g Sugar
- 1 Egg
- Pinch of Salt
Cream filling:
- 150g Strawberries
- 200g Cream
- 5g Gelatin
- 30g Sugar
- 1/2 tbsp Powdered Sugar
- 1 tbsp Water
- 1 tbsp Lemon Juice
- Lemon zest
- To begin, make the pastry.
- Add flour, sugar, salt, and cold butter to a blender and pulse until crumbly.
- Add lightly beaten egg and knead until dough forms.
- Form the dough into a slightly flat square, wrap in plastic wrap, and refrigerate for 1 hour.
- Remove the dough from the refrigerator and preheat the oven to 180°C.
- Roll out the dough and place it in a 20-22cm diameter baking dish.
- Prick the bottom of the dough with a fork.
- Cover the surface with parchment paper and weigh it down with dried beans or any other available baking form (smaller size).
- Bake for 20-25 minutes.
- Remove the beans or form and bake for an additional 9 minutes.
- Remove the pastry base from the oven and let it cool.
- Soak gelatin in cold water and set aside for 10 minutes.
- Cut the strawberries into pieces and place them in a saucepan with sugar, lemon juice, zest, and water.
- Cook for 8-9 minutes, then blend until smooth.
- Squeeze the gelatin to remove excess water and add it to the sauce.
- Whip the cream and powdered sugar until soft and fluffy.
- Add the cooled sauce and gently fold it in with a silicone spatula using a top-to-bottom motion.
- Pour the filling into the pastry shell and refrigerate for at least 2 hours.
- Decorate with strawberries and serve
