Mixture:
1 cup all-purpose flour
1 tablespoon unsalted butter, softened
6 tablespoons vegetable shortening at room temperature
1 egg
2 tablespoons cold water
Cream of Vanilla:
2 cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 tablespoons cornstarch
Cobertura de Strawberry:
6 cups hulled and sliced strawberries (900g)
Water
1 cup cold water
3 tablespoons cornstarch
Mixture:
1 cup all-purpose flour
1 tablespoon unsalted butter, softened
6 tablespoons vegetable shortening at room temperature
1 egg
2 tablespoons cold water
Cream of Vanilla:
2 cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 tablespoons cornstarch
Cobertura de Strawberry:
6 cups hulled and sliced strawberries (900g)
Water
1 cup cold water
3 tablespoons cornstarch
To make the dough: Mix together the flour and butter
Add the shortening and mix until a ball forms with your fingers
Add the egg and cold water, mixing until a smooth dough forms
Spread in the bottom and sides of a 9-inch springform pan or a refractory tart pan
In case of a springform pan, give the dough a decorative finish by scraping it all over
Refrigerate for 30 minutes
Bake in a preheated oven (180°C) until lightly browned
If the bottom crust forms bubbles, poke with a fork while baking
Bake for 15 minutes or until slightly golden
Let cool completely
Prepare the filling
To make the cream: Mix together all the ingredients of the vanilla cream
Heat over low heat, stirring constantly, until thickened
Remove from heat, let cool
Spread in the baked tart shell, then refrigerate
To make the strawberry topping: Wash and hull the strawberries, removing any stems
Mash the smaller, less attractive strawberries to yield 1 cup of puree
Sift through a fine-mesh sieve and add water to bring it back up to 1 cup
Mix in cornstarch and egg, then cook over medium heat until the mixture thickens and becomes transparent
Cook for an additional minute, stirring constantly
Cool slightly while mixing, then cover with remaining strawberries and pour on top of vanilla cream
Refrigerate for 1 hour before serving to 8 people