Strawberry and Custard Tart

Method

1. Prepare the pasta frolla: place flour, cold butter, and salt in a mixer; pulse to achieve a sandy texture.
2. Add sifted icing sugar, egg, and grated lemon zest; mix at low speed just until combined.
3. Transfer dough to a work surface, shape into a disc, wrap and refrigerate for at least 30 minutes.
4. Roll out the dough on a floured surface to a disc slightly larger than the tart tin.
5. Line the buttered and floured tart tin with the dough, trim edges, prick the base with a fork.
6. Line with parchment paper and fill with ceramic baking beans (or dried legumes); blind bake at 180°C for 20 minutes.
7. Remove paper and beans; bake for another 7-8 minutes until golden. Let cool.
8. Prepare the syrup: in a small saucepan, combine water, sugar, and lemon juice; bring to a boil and let reduce slightly. Remove from heat and let cool.
9. Fill the cooled tart shell with pastry cream (prepared following the Giallozafferano recipe), leveling with a spatula.
10. Wash and hull the strawberries; cut them in half lengthwise (reserve one whole for the center).
11. Arrange the strawberries in concentric circles starting from the outer edge, placing the whole one in the center.
12. Brush the strawberries generously with the cooled syrup.
13. Refrigerate the tart for 3-4 hours before serving.