Soft tart with cream, whipped cream, and strawberries

To prepare the soft tart with cream, whipped cream, and strawberries, start with the pastry cream. Heat the milk in a saucepan until it reaches the first boil 1. Beat the egg yolks with the sugar 2 and cornstarch 3.

Once you have a smooth and homogeneous mixture, flavor with the vanilla extract 4. Pour a little hot milk to temper and stir with a spatula 5. Then pour the remaining milk back onto the low heat. Cook for a few minutes and stir continuously 6 until the cream thickens.

Once ready 7, transfer the cream to a low and wide dish and cover with plastic wrap on contact 8. Let it cool to room temperature and then transfer to the refrigerator. Meanwhile, prepare the base of the soft tart: in a bowl, pour the butter cut into pieces 9.

Start working it with the electric beaters. As soon as it softens, add the sugar 10 and continue to beat the mixture until it becomes creamy. Add the first egg 11 and work with the electric beaters until it is well absorbed. Then add the second egg and work until it is fully incorporated. Now add the baking powder 12.

Pour part of the flour 13. Mix again with the electric beaters. Then add the remaining flour and mix with a spatula until you get a homogeneous mixture 14. Now pour it into a 9-inch diameter smart mold, previously buttered, and level it with an offset spatula 15. Bake in a preheated static oven at 350°F for about 25 minutes.

Once the tart is ready, remove it from the oven and let it cool to room temperature 16. When it is completely cool, you can turn it upside down on a plate. Take the cream and spread a layer in the center, in the cavity created by the smart mold 17. Keep in mind that you should set aside about 1/2 cup of pastry cream. Distribute evenly with the spatula 18.

Place the reserved 1/2 cup of cream in a piping bag without a nozzle, you can keep it in the fridge until ready to use 19. In a bowl, pour the very cold cream and the seeds from the vanilla pod 20. Whip with the electric beaters, adding the powdered sugar a little at a time 21.

When the cream is fluffy 22, transfer it to a piping bag with a smooth 3/4 inch diameter nozzle and keep in the fridge 23. Decorate the cake: pipe dollops of cream around the edge 24.

Also pipe small dollops of cream between each dollop of whipped cream 25. Wash the strawberries and cut them into wedges 26. Complete the cake by placing the strawberries in the center and some crumbled meringue. The cake is ready to be served 27.