▼ Ingredients 18cm
・Dough
60ｇunsalted butter
30ｇpowdered sugar
1 egg yolk
110ｇcake flour （not 100g）
・Custard Cream
250ｇmilk
３egg yolks
60ｇsuger
20ｇcorn starch
1tspVanilla extract
・Crème d'amandes (almond cream)
40ｇunsalted butter
40ｇpowdered sugar
1 egg yolk
60ｇalmond flour
6ｇcorn starch(２tsp)

16p strawberrys
100ml heavy cream
8ｇsugar

▼ Directions
-Dough
① Mix soft butter and powdered sugar
② Add egg yolk to the bowl and mix well, sift flour and put together the dough
③ wrap the dough with plastic-wrap and chill it in the refrigerator
-Custard Cream
④ Add sugar to milk and put it on fire
⑤ Mix egg yolk, sugar and corn starch, add boiled milk in three parts, mix and return it to the pot
⑥ Make the fire medium heat and boil it steadily while mixing with a whisk
⑦ Add vanilla extract to the cream, transfer it to the bowl, put a plastic-wrap on it and let it cool well in the refrigerator
-Crème d'amandes (almond cream)
⑧ Add sugar to soft butter and stir it adding the beaten eggs little by little. Adding corn starch in the middle of this makes it easy to mix
⑨ Add almond flower and mix
-Baking
⑩ Lightly knead the tart dough and stretch it bigger than the mold with a rolling pin
⑪ Spread the dough in a mold, make some holes with a fork, put crème d'amandes (almond cream) and flatten it
⑫ Bake it in an oven at 180 ° C for 25 to 30 minutes
-Finishing
⑬ Mix the custard cream well with the electric whisk to make it smooth, and place it on the tart
⑭ Cut strawberries in half and arrange
⑮ Add sugar to fresh cream and whip it and squeeze it out around the tart with a squeezing bag.

Thank you for your cooperation in translation.
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