- For the vanilla cream
- ½ liter Milk
- 1 Vanilla bean
- 5 Egg yolks
- 100 grams Sugar
- 30 grams Pastry flour
- 1 pinch Salt
For the vanilla cream, halve vanilla bean lengthwise and scrape out vanilla seeds with a sharp knife. Add to a pot with milk and vanilla pod and bring to a boil.
Beat egg yolks with sugar in a bowl until creamy. Mix in flour.
Slowly add hot but not boiling vanilla milk into egg yolk mixture. Mix well and pour back into pot. Discard vanilla pod and cook over low heat while constantly stirring. Do not boil.
Allow vanilla cream to cool while occasionally stirring.
For the dough, form flour into a mound on a flat work surface. Mix in sugar and salt and make a well in the center. Cut cold butter into small pieces and distribute around well. Add egg and chop all ingredients together with a knife until crumbly. Quickly knead with hands into a smooth dough. Wrap with plastic wrap and chill for 30 minutes.
Butter a tart tin. Roll dough out on a floured surface until slightly larger than the tart tin. Press into tart tin and up sides to form an edge. Prick bottom several times with a fork. Top with vanilla cream and smooth. Place on bottom rack of a preheated oven at 180°C (approximately 350°F) and bake for 40 minutes. Remove, cool slightly and then remove from tin to cool completely.
For the filling, rinse strawberries, pat dry and spread over cooled cake.
For the topping, mix apple juice and cornstarch together until smooth. Add sugar and bring to a boil until clear. Cool slightly. Spread over strawberries. Let set before slicing cake and serving.