Strawberry Tart

Refrigerate the pastry for at least 2 hours, then roll out with a rolling pin to a rectangle with dimensions 20 x 45 cm.

Trim the edges with a knife and a graduated ruler.

On one side, cut two strips to a width of 1.5cm.

Trim the other side so the main strip has a width of 10cm.

Place the pastry strip on a Silichef XL perforated baking sheet lined with a Silpat baking mat.

Apply some eggwash with a brush over both sides, lengthwise.

Place the thin strips on both sides, making sure they are perfectly aligned...

... and cut both ends for a neat result.

Crimp the edge of the pastry with a knife blade...

... and glaze with the brush.

Score the two pastry strips in a cross pattern (optional).

Arrange various stainless steel rings or cutters (height 1cm)...

... and place another baking sheet on top. This will ensure the puff pastry rises to an even thickness.

Bake in a fan-assisted oven at 180°C (gas 4) for 20 to 25 minutes.

In the meantime, wash and stem the strawberries.

When cooked, remove the pastry from the oven and leave to cool at room temperature.

For the crème pâtissière (base): Organise all the necessary ingredients.

Heat the milk and vanilla powder in a saucepan.

Place the egg in a mixing bowl and add the castor sugar.

Blanch the two ingredients with a whisk.

Add the crème pâtissière powder and whisk carefully.

When the milk starts boiling, pour half over the preparation while whisking.

Transfer the preparation into the saucepan with the rest of the milk.

Cook the crème pâtissière 'à la nappe' over medium heat for 4 or 5 minutes, stirring constantly and making 8-shaped motions at the bottom of the pan so the cream doesn't stick.

Continue cooking until thick. The cream will thicken and become compact, then it will fluidify a little. The cream is cooked at this stage. You can rub the spoon with your finger: the cream should not drip.

Transfer the pastry cream into a food tray and spread to a thin layer.

Cover the surface with cling film and leave to cool at room temperature.

Pour the whipping cream in the stand mixer recipient.

Beat the whipping cream until you obtain a whipped cream.

The consistency should not be too firm.

When the pastry cream is cold, transfer in the stand mixer recipient...

... and whip until smooth.

Add the whipped cream...

... and fold gently, using a rubber spatula.

Transfer the light cream into a piping bag. The use of a nozzle is not necessary.

Pipe the cream into laces over the pastry base.

Trim both ends for a neat result...

... as shown in the photo.

Cover the cream with strawberries (cut into halves or quarters beforehand)...

... scattering them in a random pattern. The cream should not be visible.

This is what the result should look like.

Sprinkle Codineige decorating sugar over the strawberries...

... as shown in the photo.

Arrange a few yellow marzipan flowers.

Scatter chopped pistachios over the tart. Reserve in the fridge until ready to serve.