Mixture:
1 1/2 cups all-purpose flour
120 g (1/2 cup plus 2 tablespoons) unsalted butter, chilled
1 tablespoon cornstarch
2 tablespoons cold water
Cream:
2 cups milk
1/2 cup cornstarch
1/2 cup all-purpose flour
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 cup strawberry jelly
700 g strawberries
Mixture:
1 1/2 cups all-purpose flour
120 g (1/2 cup plus 2 tablespoons) unsalted butter, chilled
1 tablespoon cornstarch
2 tablespoons cold water
Cream:
2 cups milk
1/2 cup cornstarch
1/2 cup all-purpose flour
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 cup strawberry jelly
700 g strawberries
Preheat the oven to very hot (200°C)
Mix all the ingredients for the crust in a food processor or with two knives
Shape into a ball
If it's a bit sticky, refrigerate for 30 minutes
Cover the bottom and sides of a 22 cm diameter cake pan with the crust
Poke the crust with a fork: Line one side with 1 piece of aluminum foil
Place the foil-lined side facing down on the crust, pressing gently
Furish with rice or beans
Bake for 8 minutes
Remove the rice and aluminum foil and bake for another 20 minutes or until golden brown
For the cream: Heat the milk without boiling it
At the same time, mix the cornstarch, flour, and add the milk gradually, stirring well with a wooden spoon
Cook over low heat, stirring constantly until thickened
Remove from heat
Add the egg yolks and cook again for 1 minute
Add vanilla extract and butter
Let it cool covered with plastic wrap to prevent scum formation
Wash and dry the strawberries
Fill the crust with the cooled cream
Top with strawberries
Dissolve strawberry jelly and strain through a sieve
Glace over the strawberries
Serves immediately or refrigerate.
