Easy Strawberry Tart

In a bowl, combine the sifted flour, butter cut into small pieces, sugar, salt, and the beaten egg.

Mix all the ingredients until you achieve a soft dough. Use this dough to line a tart pan.

Prick the base of the dough with a fork and bake in a preheated oven at 180°C (350°F) for about 20 minutes.

In a saucepan, heat the milk over low heat until it is warm but not boiling. Remove from heat and set aside.

In a separate bowl, beat the egg yolks with the sugar and gradually add the cornstarch. Slowly pour in the warm milk while continuing to mix.

Cook the mixture over low heat until it thickens. Remove from heat and add the butter, stirring until fully incorporated to create a smooth cream.

Let the cream cool, stirring occasionally to prevent a skin from forming on the surface.

Once the cream has cooled, pour it into the baked tart crust.

Arrange the strawberries, previously washed and with their stems removed, on top of the cream.

Refrigerate the tart for at least three hours.