Slof

This delightful tart combines a buttery crust with the sweet, nutty flavor of almond paste, topped with fresh strawberries and a smooth pastry cream. Perfect for special occasions or as a luxurious treat, this tart is a showstopper that impresses both in taste and presentation. With a light, crisp base and a rich topping, it strikes a perfect balance between texture and flavor. Though it takes a bit of time to prepare, the results are well worth the effort. Whether you're serving it at a gathering or enjoying it as a special dessert, this tart is sure to be a hit.

Ingredients
Crust:

125 gr white caster sugar
150 gr butter
1 egg yolk
Zest of ½ lemon
Pinch of salt
230 gr flour
10 gr baking powder

Topping:

75 gr almond paste
½ egg
½ recipe of custard cream
250 gr strawberries

For the whipped cream:

200 ml heavy cream
20 gr sugar
1 sachet of whipped cream stabilizer (optional)

Instructions

Mix the butter, egg yolk, caster sugar, lemon zest, and salt in a bowl. Sift in the flour and baking powder, and knead until a cohesive dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Preheat the oven to 200°C (390°F).
Dust the countertop with flour, roll out the dough to a thickness of 1-2 cm, and cut it out using a tart ring. Place the dough base in the ring on a baking sheet.
Mix the almond paste with half an egg until it becomes a spreadable consistency, then spread it over the dough base, leaving 1-2 cm around the edges.
Bake the tart for 20-25 minutes until golden brown. Check if it's done by lifting the tart ring. Let it cool for a few minutes in the ring, then remove the ring and let it cool completely.
Whip the cream until stiff and transfer it to a piping bag. Loosen the custard cream and transfer it to a piping bag with a plain nozzle.
Pipe the custard cream onto the tart and arrange the strawberries on top. Dust with powdered sugar and decorate with dollops of whipped cream.
The tart will keep for two days.