Basic strawberry tart made by an active professional. 

A royal strawberry tart especially recommended for those who love fresh strawberries anyway.
It is the perfect balance between the moderately sweet Diplomat cream and the sweet, sour and juicy strawberries.
The tart dough is also easy to make, with no need to bake it twice!
The crispy almond-scented dough is also excellent.
Please give it a try!
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Ingredients
◉Tart base (size 5, 15cm)
◉Cookie dough (choucrée)
60g unsalted butter
40 g powdered sugar
1 egg yolk (about 18g)
100 g flour
□Almond cream
Unsalted butter 40g
40 g powdered sugar
40 g whole egg
40 g almond pudding
（Almond powder)
Syrup
3 g granulated sugar
6g water
A few drops of liqueur of your choice
(Cointreau, Kirsch, Grand Marnier, etc...)
Diplomat cream
◉ Diplomat cream
200 g milk
1/6 of a stick of vanilla
（1/6 of a stick of vanilla)
2 egg yolks (about 40 g)
40 g granulated sugar
14g flour
Whipping cream
100 g whipping cream (42%)
8 g granulated sugar
（Whipped cream (42%) 100 g
200 g whipping cream
16 g granulated sugar
16g granulated sugar (100g of this is for mixing with custard)
Other ingredients
Unsalted butter (for coating the molds)
2 packs strawberries
Pistachios
Powdered sugar (not melted)
Preparation
Preparation of paper molds
Preparation of hot water
Shake the flour in advance.
Bring the butter and eggs to room temperature.
Oven
Preheat the oven to 160°C for 25-35 minutes.
In my oven, it takes 32 minutes.
The baked goods are ready when they are browned.
Recipe for the tart
Tart stand
No. 6 18cm x 1.4 times
No. 7, 21cm x 1.9 times the size of the tart
The amounts are only a guide, so please adjust if you need a thinner tart or more damande.
Adjust the amount of damande if it is too much.
♢About 8/9th of the damande.
*Oven time will also extend, so watch the browning and serve.
If you are unsure, stick a bamboo skewer into the dough and if the raw dough does not stick to it, it's okay.
Custard
No.6→As is
No.7→1.5 times the amount
Powdered sugar can be replaced with granulated sugar
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