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Strawberry Tart

250 grams flour
4 tablespoons sugar
2 egg yolks
1 teaspoon vanilla extract
150 grams margarine

2 egg yolks
2 whole eggs
200 grams sugar
3 tablespoons (rounded) cornstarch
3/4 liter whole milk
vanilla extract

attractive strawberries
apricot and strawberry jam

Put in a bowl the flour, sugar, yolks, vanilla extract and margarine
(which is easier to work with than butter) and form a dough that's
smooth, but don't work it too much. Let dough rest 5 minutes; roll
with rolling pin on floured surface, and put dough in a tart pan
(you can also put it in tart pan by pressing dough in the way you
would with a graham cookie crust and forming a nice rim); cover
with aluminum foil, fill with beans and cook in oven with regular
temperature (350F) until done. Remove from pan, remove bean and
aluminum, let cool.

In a bowl, put eggs, yolks, sugar, cornstarch, vanilla. Mix, add
milk (slowly), put over low heat and mix continuously with hand-held
beater, until it's thick, letting it boil for a moment. Remove
from the heat and allow to cool. This cream can be made with egg
yolks only as well.

Cover the bottom of the cooked tart base with a fine layer of
apricot jam (this prevents the dough from getting soggy with the
pastry cream). On top of this apricot jam, put a layer of pastry
cream (not too much: remember you still have to put the strawberries
in). Clean the strawberries, wash them, dry them well, remove the
leaves, cut in half and arrange carefully on top of the cream from
the outside to the inside overlapping. Boil the strawberry jam
(pass through a sieve, if it has little seeds), paint the strawberries
with this jam to make them shiny. Put the tart in the refrigerator
so the strawberries won't get soft and lose liquid. You must serve
on the day when it is prepared.

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