Strawberry tart with Swiss cream

1. Knead the flour, caster sugar, butter, lemon zest and salt briefly to form a dough. Shape into a firm slice, wrap in cling film and leave to rest in the fridge for at least 1 hour.
2. Mix the almond paste with the egg and the milk in a bowl until smooth. Spoon into a piping bag and store in the fridge.
3. Prepare the pastry cream according to the instructions on the package.
4. Preheat the oven to 180 °C.
5. Roll out the dough on baking paper to a thickness of approx. 1 cm. Lightly grease the cake tin and use to cut the tart shape from the dough. Remove the excess dough and use this to strengthen the edges.
   Pipe the almond paste along the centre of the dough. Leave approx.1.5 cm free of paste along the edges. Place the tart base in the oven. Bake for 25-30 minutes until golden and cooked. Leave to cool completely.
6. Spread the Swiss cream evenly over the cooled tart base. Clean the strawberries. Halve if necessary and arrange on top of the cream.
   

Enjoy!