Strawberry tart

Make the tart dough. Bring the unsalted butter to room temperature to soften, then squeeze out the vanilla beans and add them

Add the powdered sugar and eggs in that order and mix well, then add the sifted cake flour and almond powder and mix well. Bring together and let rest in the refrigerator for 30 minutes

Roll out the dough with a rolling pin, press it into a tart mold, poke holes with a fork and bake in an oven at 180°C for 20 minutes

Add vanilla beans to milk and heat until just before boiling

Mix the egg yolks with the granulated sugar, then sift in the flour while slowly adding [4] and mixing. Strain the mixture and return it to the pot

Add the unsalted butter and mix until smooth, stirring with a wooden spoon to prevent burning

Mix together the cream, [6] and orange curacao

Spread (7) evenly on the tart using a rubber spatula, and arrange the strawberries, stemmed and cut in half, on top

Strain the apricot jam and melt it over low heat, then add the lemon juice. While it is still hot, brush it onto (8)