Strawberry Tart

Place the flour and all dry ingredients in a bowl; add the butter and rub with your fingertips until the ingredients are well combined

Add the egg yolk and mix; add a little water, about 2 tablespoons, until the dough comes together and holds well

Place the dough in food plastic wrap and refrigerate for 10 minutes; then dust the work surface with flour, roll out the dough, cut it to fit the mold, and prick the base with a fork so it doesn't puff

Bake it in a preheated oven for 10 minutes at 180°C

Remove the tart from the oven and let it cool aside, then decorate it with pastry cream and strawberries or any fruit available

Put the milk in a saucepan over the heat until it warms, then in a bowl place the eggs with vanilla and sugar; whisk the eggs well, then add the cornstarch and continue mixing until the mixture is smooth

When the milk is hot, add a little of the milk to the egg mixture while stirring continuously so the eggs don't curdle; return the entire mixture to the saucepan and continue stirring, then put it back on the heat and whisk well so it doesn't form lumps, continue whisking until it thickens and finally add the lemon zest