|2 hours 30 min.|
|Prepare 700 g Confectioner's custard (Crème pâtissière, or French pastry cream), cover and leave to cool, stirring from time to time with a whisk.|
|Roll out the sweetcrust pastry, line the tart tin or mould, then bake blind. Leave to cool on a wire rack.|
|If possible, seal the bottom of the pastry case with 50 g white chocolate.|
|Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) in an even layer in the bottom of the tart.|
It is not essential, but this is easier with a forcing bag.
|Cut the stalks off the strawberries and arrange them on top of the custard layer.|
There are various ways to do this. The simplest, in my opinion, is to stand whole fruit vertically and work inwards towards the centre.
|Then finish with a few strawberries cut in half vertically to form a sort of flower in the centre.|
|You can glaze the tart if you wish, but this is not essential.|
Keep in the fridge, but remember to take it out 30 minutes before serving.