Tart with cream filling and strawberries

Ingredients:

Cake

• 2 tablespoons of vegetable oil
• 1 large egg and 1 yolk
• 2 tbsp. l. cold milk
• 1 teaspoon apple cider vinegar
• 1 and 1/4 cups premium flour
• 1/8 tsp baking powder
• 3 tablespoons of sugar
• 1/2 tsp salt
• 90 g butter, chilled and cut into 0.5 cm cubes.

Filling

• About 1 kg of strawberries, hulled and cut into 0.5 cm pieces.
• 1 tsp natural gelatin no flavor additives
• 1/4 cup granulated sugar
• 1 vanilla pod, split and seeds removed
• 1 and 1/4 cups cold low-fat cream 10%
• Powdered sugar for dusting

Preparation:

1. Preparing the cake baseIn a bowl, beat the vegetable oil and egg yolk, then add the milk and vinegar. In a food processor, combine the baking powder, sugar, and salt; add the butter and process until fluffy. Carefully pour in the milk mixture and pulse the processor a few more times to ensure all the flour is incorporated.
2. Place the dough into a 23cm round pie pan with a removable bottom, pressing it into the bottom and up the sides to distribute it evenly. Cover with plastic wrap and refrigerate for 30 minutes (the dough should set and firm up).
3. Preheat the oven to 175-180°C. Use a fork to prick the surface of the pie. Cover the dough with foil and line it with a baking weight or dry beans. Place the pan on a baking sheet and bake for 15 minutes.
   
   Remove the weights and foil; continue baking until golden brown, 10-15 minutes. Beat an egg with 1 teaspoon of water, brush the top of the pie, and bake for another 5 minutes. Cool on a wire rack.
4. Prepare the fillingPlace the gelatin in a bowl with 1 tablespoon of water and let it sit for 5 minutes to soften and bloom. Place the sugar and vanilla seeds in a small saucepan and rub well with your fingertips. Add 1 cup of cream and heat, stirring, over medium heat until the sugar is completely dissolved. Once the mixture begins to boil, remove from the heat and add the gelatin mixture, stirring.
5. Pour the mixture into a bowl set over cold water and stir with a spatula until the filling begins to thicken. Add the remaining cream (1/4 cup) and stir again until thickened, about 2 minutes. Pour into the tart shell and refrigerate for 1 hour, until the filling sets.
6. Before serving, garnish the tart with strawberries dusted with powdered sugar.