Boil the milk. Mix the egg yokes and sugar well. Add
the flour and mix. Add the milk gradually while mixing to avoid clumps
Put the mixture into the saucepan and heat to boiling.
Simmer for 3 minutes while stirring. Add a few drops a vanilla essence,
let it cool covered and then put it in the fridge.
Heat the pastry in a pie tin for 15 minutes (150-180
°C) will be perfect, then let it cool. Pour the custard filling over
the pastry and place the strawberries on the custard.
Strawberry Tart is ready.