Strawberry Tart

1 Preparation of the shortcrust pastry 2 Combine the flour, powdered sugar, salt, and cold butter in a food processor and blend quickly until the mixture is uniform. 3 In a bowl, mix the dough with the beaten egg and a little cold water if necessary to bring it together. 4 Roll out the dough between two pieces of parchment paper and refrigerate for 30 minutes. 5 Grease a 24 cm diameter tart tin and lay the dough in the tin. Press it nicely into the edges and trim the excess dough for a neat finish. 6 Prick the base of the tart with a fork, cover with parchment paper, and fill with dried beans or baking weights. Blind bake according to steps below. 7 Preparation of the pastry cream 8 Split the vanilla pod and scrape out the seeds. Mix the vanilla seeds with the sugar to separate them. 9 In a saucepan, combine the vanilla sugar, egg yolks, and cornstarch. Mix well. 10 Gradually whisk in the milk and slowly heat the mixture to just below boiling point, stirring constantly until it thickens into a rich vanilla cream. 11 Pour the pastry cream into a bowl and refrigerate until completely cool. 12 Preparation of the decoration 13 Melt the dark chocolate over a water bath or in a vacuum bag at 50°C in your combi oven. 14 Pour the melted chocolate into the cooled tart crust, rotating the tart to evenly coat the entire base with chocolate. 15 Clean the fresh strawberries, slice them, and arrange them on the tart as the final topping over the vanilla cream.