CLASSIC SABER:
1. Process the flour and the cold butter cut into cubes until they form a homogeneous sandblasting.
2. Then, pour the yolks previously mixed with the impalpable sugar. Put a pinch of salt, the essence of vanilla and finish in the processor. It must be consistent.
3. Roll out the sablée dough and line individual tartlets or, if you prefer to make it large, a 22 cm diameter mold. Let rest and take to the fridge for an hour.
4. Bake for approx. between 10 and 15 minutes at 180ºC. Remove, unmold and let it cool down.
PASTRY CREAM:
1. Heat the milk in a saucepan and infuse the lemon zest.
2. In a separate bowl, mix the sugar, starch, flour, egg, egg yolks and vanilla essence. It is recommended to avoid direct contact of the yolks with the sugar.
3. Once the milk breaks a boil, add it to the previous preparation in the form of a thread, without stopping stirring.
4. Place on the heat and cook until thickened, making sure it comes to a boil so that the flour and starch come to cook.
5. Reserve the cream in the fridge covered with film, resting on its surface, to prevent a skin from forming.
ARMED
1. Fill the tartlets or the cake with the pastry cream up to the brim.
2. Arrange the strawberries as you like, you can leave them whole or cut them in half and place them vertically one behind the other until the entire surface is covered.
3. Brush with the shiny jelly to preserve the freshness of the fruit and give it shine.
