Strawberry tart with shortcrust pastry and extra virgin olive oil

In a bowl, mix the flours, sugar and yeast. Add the lemon zest, extra virgin olive oil and lightly beaten eggs. Work the dough until it becomes smooth and homogeneous and let it rest for 30 minutes in the refrigerator. Line a baking tray with the extra virgin olive oil shortcrust pastry, poking the dough with the prongs of a fork and placing weights or dried legumes on the bottom to prevent the pastry from deforming during cooking. Bake for 20/25 minutes at 180 degrees in a static oven.

While the base is cooking, let's prepare the custard. Start by whipping the egg yolks and sugar with a whisk, then add the sifted cornstarch, mixing well. In a saucepan, bring the milk almost to the boil, remove from the heat and add it little by little to the eggs, mixing with the whisk. Transfer the semi-liquid mixture to a saucepan and cook over medium-low heat until the cream has thickened well. It will only take a few minutes.

At this point, while we let the cream cool, we clean and wash the strawberries, remove the stem part and cut the strawberries in half. Once cooled, we take the base of the cake, delicately removing it from the mold. It is time to fill with the custard and decorate as desired with fresh strawberries. We put the strawberry tart to rest in the refrigerator for an hour before serving.

When fresh strawberries are not available we can opt for the simple and delicious strawberry jam tart, for an even more intense aroma we recommend the strawberry & wild strawberry jam of our production. For this variant it will be sufficient to follow the preparation of the shortcrust pastry with extra virgin olive oil, line a baking tray with the shortcrust pastry with extra virgin olive oil and fill it with 250 g of Strawberry & Wild Strawberry jam. With the remaining dough create strips to place on the jam. Bake for 20/25 minutes at 180 degrees in a static oven.