Ingredients :

• Cold butter — The golden rule of shortcrust pastry. It must come out of the refrigerator at the very last second — not twenty minutes before, not an hour before. Butter that is too soft gives a sticky and elastic dough instead of a sandy texture. If you naturally have warm hands, run them under cold water before working.
• Cornstarch — This is what gives the tart that texture which is both creamy and firm at the same time, very different from a flour-based cream which would be heavier. It binds the milk and cream into something almost gelatinous but silky. Without it, you have a custard that won’t hold its shape.
• Strawberries — Take ripe but firm strawberries. Gariguette if it’s the season, otherwise Mara des Bois or Charlotte. A strawberry that is too soft will melt completely during baking. A firm strawberry keeps its shape, its bright red color, and stays suspended in the cream.
• Fine semolina — This isn’t a garnish, it’s protection. Two spoons sprinkled on the bottom of the crust absorb the strawberry juice during baking. Without this, you risk a soggy base and a big disappointment when unmolding.