Recipe for Strawberry Tart with Whipped Cream

Shortcrust pastry: In the bowl of a mixer, combine the flour with cold butter in pieces, mixing until it resembles sand. Then add the sugar, beaten egg, milk, and vanilla extract, mixing well to form a ball of dough which you will refrigerate for 1 hour.

Roll out the dough, line the mold with it, prick the bottom, and bake blind for 20 minutes at 180°C, then let it cool.

Whipped Cream: For a sturdy whipped cream, place the whisk and the mixing bowl in the refrigerator for 30 minutes before starting the recipe. Split the vanilla bean in half and scrape the inside with a knife. Put the heavy cream in the mixing bowl with the vanilla seeds and whisk for 1 minute on low speed.

Add the pouch of stabilizer and the powdered sugar. Increase the speed and whisk until you achieve a light and stiff consistency.

Finally, spread the whipped cream over the cold tart crust and decorate with strawberries, mint leaves, and a few flowers.