Strawberry tart

Dissolve the yeast in the water.

Put everything in a food processor with the K-paddle.

Let everything mix briefly until you get more or less a ball.

Do not knead too long, as this will create an elastic dough!

Dump everything onto your work surface, knead briefly into a ball with some extra flour.

Wrap in plastic wrap and let it rest in the refrigerator for 2 hours.

In the meantime, make your pastry cream.

Whisk the yolks with sugar, vanilla seeds, cornstarch, and a splash of milk.

Bring the milk to a boil with the scraped vanilla pod.

Pour half of the boiling milk into the egg mixture, whisking to combine.

Pour everything back into the pot and bring to a boil while stirring, let it boil for 1 minute while stirring.

Pour into a bowl and cover with plastic wrap to prevent a skin from forming, let it cool completely.

Preheat the oven to 180°C.

Roll out the dough with some flour to 3 to 4 mm, or roll out between 2 sheets of baking paper if you feel more confident doing that.

Grease the baking pan and dust it all around with flour.

Place the dough in it, press well into the sides and roll over the pan with your rolling pin to evenly cut away the excess dough, prick holes in the bottom with a fork.

Put the pastry cream in a piping bag and pipe it evenly onto the bottom of the tart.

Bake for 20 to 25 minutes.

Let it cool completely.

Mix the jelly with the lemon juice.

Cut the strawberries in half and arrange them on the tart.

Brush the strawberries with the jelly.

Finish the sides of the tart with powdered sugar.