For the filling
600 g of strawberries
4 tablespoons of milk
5 soup spoons of cornstarch
1/2 cup of sugar
1 tablespoon of almond extract
4 lightly beaten eggs, mixed
1/3 cup of toasted almonds, cut in half for garnish
2 tablespoons of rum to drizzle
Confectioner's sugar to dust
For the crust
2 1/2 cups of all-purpose flour
3/4 cup of butter
1/2 cup of confectioner's sugar
1 egg, beaten
1/3 cup of water
For the filling
600 g of strawberries
4 tablespoons of milk
5 soup spoons of cornstarch
1/2 cup of sugar
1 tablespoon of almond extract
4 lightly beaten eggs, mixed
1/3 cup of toasted almonds, cut in half for garnish
2 tablespoons of rum to drizzle
Confectioner's sugar to dust
For the crust
2 1/2 cups of all-purpose flour
3/4 cup of butter
1/2 cup of confectioner's sugar
1 egg, beaten
1/3 cup of water
Prepare the filling
Remove the stems from the strawberries and cut them in half (reserve some whole ones with the stem for garnish). Reserve
In a saucepan, combine all the ingredients except the strawberries over medium heat, stirring constantly, for 5 minutes or until thickened
Let cool in a bowl covered with plastic wrap adhered to the surface
Prepare the crust
In a bowl, mix all the ingredients until a dough forms
Transfer to a floured surface and knead well
Use a rolling pin to roll out the dough to 5 mm thickness
Place it in a 30 cm diameter mold, keeping the edges turned inward
Adjust the bottom
Knead a large piece of aluminum foil into a flat ball with a 20 cm diameter and place it in the center of the dough
Turn the edges inward over the foil
Bake in a preheated oven (200°C) for 25 minutes or until the edges are lightly golden
Remove the foil and bake for an additional 15 minutes or until the center is golden
Let cool on a wire rack
Fill with the cream and top with strawberries, arranging the whole ones on top
Distribute the almonds, drizzle with rum, dust with confectioner's sugar, and serve.
