Ingredients: 200g of flour (type 55), 60g of icing sugar, 170g of soft butter, flower of salt, 500g of strawberries, ½ lemon, 250g of liquid cream.
For the crust :
Preheat the oven to 160 degrees.
Put the soft butter and the icing sugar in a mixing bowl or the lower part of a blender.
Mix with a whip or the blender leaf to obtain a creamy texture.
Add the flour and mix until you obtain a barely homogenous dough (careful, don't overwork the dough).
Spread the dough between two sheets of sulfurized paper to avoid sticking (about 5mm thick) and keep it (still between the two leaves) in the icebox for about 1h.
Use a cutter to create the shape you wish and place the dough on a cooking plaque covered with sulfurized paper.
Cook between 15 and 20 min depending on your oven.
Setting up the tart :
Prepare the strawberries (or red fruit in general): for 500g of strawberries, add the juice from half a lemon and 50g of sugar—set aside in the icebox.
Mix the cold liquid cream with a blender or a whisk (35% of dairy fat from your cheese store).
For 250g of liquid cream, add 25g of icing sugar and a vanilla pod.
When it’s time for dessert, use a plate to place the Chantilly whipped cream on the shortbread crust (circle of 6cm diameter for example) and add the strawberry salad on top.
