1.Dice 125g of butter and knead quickly with icing sugar, salt, flour and 1 egg yolk to a smooth dough, add 1-2 tablespoons of cold water if necessary.
2.Cool dough for 2 hours.
3.Meanwhile, for the strawberry curd clean, wash and drain 400g Strawberries
4.Puree strawberries and pass through a sieve.
5.Make up to 175 ml of strawberry puree and add lemon juice.
6.Heat with remaining butter until the butter melts. Add sugar and let it melt while stirring.
7.Whisk the 2 eggs in a bowl and add the hot strawberry mixture while stirring.
8.Then put this mixture back in the pot. Stir at medium heat and stir until just slightly above boiling point until the it thickens slightly. Leave to cool.
9.Roll out the dough on a small amount of sprinkled flour and line the 8 greased Tart molds (each 10 cm in diameter), forming a small border. Pierce the dough several times and leave dough again to set for 10 minutes. Then cover with baking paper and fill with dried beans/lentils for blind baking. Pre-bake in preheated oven at 200 ° C for 10 min. Remove the paper and dried beans/lentils and bake the cakes for a further 6-8 minutes until golden brown and crispy.
10.Remove and let cool completely.
11.Fill the cake with strawberry curd and leave to cool for about 2 hours.
12.Before serving, clean 175g strawberries, pat dry, pat dry and cut small. Whip the cream until stiff and place in a piping bag. Decorate tarts with cream daffodils and strawberries.
Additional Requirements: Molds, Baking Paper, Dried Lentils/Beans for Blind Baking