いちごのタルト｜Les sens cielさんのレシピ書き起こし

Add medium-strength flour, powdered sugar and almond powder to the mixer and mix.
Add unsalted butter and salted butter and mix.
Finally add egg yolk and mix.
Once mixed, remove from the mixer, knead the whole by hand to flatten it, and wrap it in plastic wrap.

Put (A) in a bowl and mix.
Add strawberry puree lightly boiled over low heat and mix.
Finally, mix the shaken cake flour.
After mixing, strain with a colander and heat over low heat.
When it becomes creamy, turn off the heat, transfer to a bowl to remove the heat, wrap and cool in the refrigerator.

Stretch 1 to make it 8mm thick.
Mold into a circle, lay on the bottom of the mold and bake in an oven at 150 degrees for 45 minutes.
After baking, remove the heat, remove from the mold and let it cool.

Stir (B) to make whipped cream.
Put the cream of 2 in a bowl, spread it with a spatula, add 50 g of whipped cream and mix.
Squeeze the remaining whipped cream and strawberry-flavored whipped cream onto the dough and top with raw strawberry to complete.