Strawberry tart

Make tart dough. The unsalted butter is allowed to soften to room temperature, and squeeze out the vanilla beans and add.

Add powdered sugar and eggs in the order and mix, then add the sifted flour and almond poodle (almond powder), mix together and let it rest in the fridge for 30 minutes.

Use a rolling pin to make a tart mold, drill holes with a fork, and bake in an oven at 180°C for 20 minutes.

Add the vanilla beans to the milk and heat it to the point of boiling.

Mix the egg yolks with granulated sugar, sift the flour, slowly add [4] and mix, strain it, and return it to the pot.

Mix with a wooden spatula to prevent it from burning, and add unsalted butter to make a smooth custard cream.

Mix the fresh cream, [6] and orange curacao.

Strain the tart with [7] with a rubber spatula, then cut into half the strawberry stems and arrange them.

Pinse the apricot jam and melt it over low heat and add the lemon juice. While it's hot, apply it to [8] with a brush.