Strawberry Cream Tart Draft

How I make it

Tart shell

1. Pulse the flour, butter and powdered sugar in a food processor into crumbs.

2. Add the egg and ice water and process until the dough comes together in a ball. Chill for 20 minutes.

3. Preheat the oven to 350°F (180°C). Grease and flour a 9½-inch (24 cm) pie pan.

4. Roll the dough out ¼ inch (½ cm) thick, larger than the pan, and press it into the pan and up the sides. Prick all over with a fork.

5. Cover the dough with parchment paper and fill with the beans. Bake for 7 minutes, until golden.

Filling and glaze

1. Spread the strawberry jam over the baked shell.

2. Whip the heavy cream with the sugar and vanilla sugar, then add the sour cream.

3. Spread the cream over the jam and arrange the strawberries on top.

4. Pour the boiling water over the gelatin powder and stir.

5. Brush the strawberries with the glaze and refrigerate for at least 2 hours.