Refer to the tart Recipe ID: 2113727, and follow steps 1 ~ 8. Chill in the refrigerator.
Make the almond cream with the ● ingredients.
Bring the egg and butter to room temperature.
Divide the sugar into portions and mix one portion at a time into the butter. Next, pour the beaten egg in a little at a time, mixing well with each addition.
Sift the almond powder into the batter and mix well.
Fill the tart with the almond cream and bake at 180°C for about 30 minutes (keep an eye on it). If it seems like it will burn, cover with aluminum foil.
Make the custard cream with the ★ ingredients.
Sift the flour, cornstarch, and sugar into a heatproof bowl.
Thoroughly mix in about 1/3 of the milk, then mix in the egg, then the remaining milk.
Heat in the microwave at 600W for about 2 minutes. Stir well. Heat for another 1 ~ 2 minutes while keeping an eye on it. Remove from the microwave and stir well.
Optionally mix in some vanilla extract or rum.
Cover the bowl with plastic wrap and cool in the refrigerator.
Once cooled, pour into the tart. Wash and thoroughly drain the strawberries and arrange on top of the tart.
I put a ring of whipped cream around the strawberries.
I also added blueberries and finished with jam Please decorate as you like!
Story Behind this Recipe
I made this for my daughter's birthday. I thought about making a whipped cream and strawberry shortcake, but my sister doesn't really like that type.
Almond cream, custard cream, whipped cream, use whatever you prefer. This time, I used the whole egg and the microwave for the custard cream to keep things simple! I also used a little rum in the almond cream.