Lemon Tart with Strawberries

Preheat the oven to 180 degrees.

For the short pastry, put the flour, cold butter in small pieces and the sugar in a large enough bowl. Quickly knead together until the amount is pourable. Then add egg and remaining ingredients and quickly knead until smooth. Chill the dough for at least 1 hour, then roll out to a thickness of 3 mm.

Line a greased tart pan (20 cm) with it and pre-bake covered with pulses for about 20 minutes.

For the topping, heat the butter, beaten eggs, sugar and the juice of one lemon while stirring. Let the soaked gelatine melt in it and cool down. Stir in the stiffly whipped cream and spread the cream evenly over the baked tart. Leave to cool for several hours.

Crush the powdered sugar with 1/5 of the strawberries and then mix with the remaining halved strawberries. Offer with the lemon tart.

Have fun with this fine cake!

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