Strawberry tart

Ingredients for 1 servings:

• 190 g flour
• 5 tbsp sugar
• ⅛ tsp baking powder
• 7 tbsp butter, cold
• 1 egg(s)
• 1 tsp water
• 1 tsp vanilla extract
• Butter for greasing the mold
• 250 g dried pulses for blind baking
• 200 g sugar
• 5 egg yolks
• 70 g flour
• ½ liter of milk
• 1 tbsp butter
• 2 tsp vanilla extract
• 3 tbsp cherry brandy
• 240 g red currant jelly
• 2 tbsp sugar
• 2 tbsp cherry brandy
• ½ kg strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

For the dough, put the flour, baking powder, and sugar in a bowl. Add the butter in pieces and break it into the flour mixture with your hands until the contents of the bowl reach the consistency of oatmeal. Whisk the egg with water and add it with 1 teaspoon of vanilla extract. Quickly knead everything with a hand mixer until you have a smooth dough. Then knead it well with your hands on a work surface so that the sugar and butter are well mixed into the dough. When the dough is nice and fluffy, flatten it and place it in cling film in the refrigerator until it is nice and firm. Preheat the oven to 200°C. Roll out the dough into a circle about 4 mm thick, about 5 cm larger than the tin. Grease the baking tin with butter. Pour the dough into the baking tin and press it down lightly in the corners and sides. Leave about 0.5 cm overhanging the top edge of the tin and press it in diagonally with the back of a knife at intervals of 1.5 cm to create a nice edge. Pierce holes in the base with a fork. Line the pan with baking paper, press lightly onto the dough, and add the dried pulses. Bake for 8-9 minutes. Remove the baking paper and pulses and bake for another 2-3 minutes. Remove from the oven and let cool. For the cream, gradually beat the sugar into the egg yolks with a hand mixer for about 2-3 minutes, until the mixture becomes light yellow and foamy. Don’t beat it too long, or the egg will curdle. Stir in the flour. Then slowly add the hot milk in a thin stream, stirring constantly. Keep stirring and be careful not to add the milk too quickly. Place the mixture in a saucepan over medium heat, stirring slowly but constantly. When the cream begins to boil, it will clump slightly at first, but will become smooth again as you continue stirring. Now simmer for 2-3 minutes over medium heat to cook the flour. Be careful not to burn the cream. Remove the cream from the heat, stir in 1 tablespoon of butter, 2 teaspoons of vanilla extract, and 3 tablespoons of kirsch. Once cooled, cover with plastic wrap and refrigerate. For the topping, simmer the redcurrant jelly with sugar and kirsch in a small saucepan until sticky. Spread a thin layer over the pastry case and let it set briefly. Pour the cream into the tart tin and top with the strawberries. I sliced ​​the strawberries and arranged them in a circle on top of the cream. Reheat the redcurrant jelly mixture and spread a thin layer over the strawberry slices.