Strawberry and Lemon Tort

Mix the flour with the butter or margarine, using a fork or knife, until it forms a crumbly mixture

Add the egg and mix well

Gradually add the cold water and knead until smooth

Form into a ball

Roll out the dough in the tart pan

Melt the butter in a saucepan

Beat the egg yolks, whole egg, and 1/2 cup granulated sugar until creamy

Add the lemon juice and melted butter and beat well

Pour everything into a saucepan and cook over low heat for about 5 minutes, or until it reaches pudding-like consistency

Add the grated lemon zest and let cool

Spread a thin layer of this cream over the baked tart crust and refrigerate for 30 minutes

Reserve some of the cream for decorating

Beat the heavy cream with 2 tablespoons granulated sugar until stiff peaks form

Add a small amount of whipped cream to the reserved lemon cream and mix well

Gradually add the remaining whipped cream, mixing well after each addition

Set aside some strawberries for garnishing

Arrange the remaining strawberries over the tart crust and top with the lemon cream with whipped cream

Refrigerate for about 3-4 hours before serving

Garnish with the reserved strawberries and serve.