• 1. Preheat oven to 350 °F.

  2. For the crust: In a bowl combine Flour, Almond Flour and Sugar. Mix. Then add cold butter and mix with your hands until crumply. Now add the egg yolk and quickly mix all ingredients together to a smooth dough. Form a ball and place in ziplock bag. Refrigerate 30minutes

  3. In the meantime prepare the pastry cream. See Instruction below.

  4. Take dough out of refrigerator and roll out onto a lightly floured work surface. Place into Tart pan and gently press the sides into pan. Refrigerate an additional 30 min.

  5. Blind bake the pastry shell for ca. 15 to 20 minutes. Set aside to cool.

  6. Fill pastry cream into tart shell, and gently spread out. Top with fresh Strawberries. Enjoy!

French Pastry Cream:

• 1. In a sauce pan, stir together milk, sugar and vanilla paste. Bring to a simmer over medium heat. In a separate bowl, whisk together egg yolks and cornstarch.

  2. Once the milk is simmering, work quickly and carefully pour half of the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Immediately pour the egg mixture back into the sauce pan, keep whisking (medium heat) until mixture thickens.

  3. Remove from heat. Pour into a clean mixing bowl and cover with plastic wrap. Press plastic wrap gently to the custard mixture to avoid the creation of film on top.

  4. Allow to cool to room temperature, then add butter and whisk to combine with a hand-held mixer. Refrigerate for at least 1 hr.