Strawberry cookies

INGREDIENTS

• 130g (3/4 cup) of butter 120g (1 1/4 cups) of powdered sugar 1 egg 1 lemon (zest) 300g (2 1/2 cups) of all-purpose flour Strawberries Powdered sugar

For the cream: 500ml (2 cups) of milk Vanilla extract 4 egg yolks 100g (1/2 cup) of sugar 40g (1/2 cup) of corn starch

METHOD

1. In a bowl put the butter into small pieces together with the icing sugar. Mix with a wooden spoon to obtain a buttercream. Add the egg and the grated lemon zest and stir until the egg is completely absorbed.
2. Add all the flour and knead with your hands. When you have obtained a loaf, wrap it in cling film and let it rest in the fridge for 30 minutes.
3. In a saucepan pour the milk and also add the vanilla extract. Heat the milk over very low heat and remove it from the heat.
4. In a bowl, mix the egg yolks with the sugar and corn starch. Slowly pour the part of the hot milk into the yolk mixture.
5. Pour everything back into the saucepan. Put the cream back on the heat and stir the custard continuously until it is thick.
6. After the resting time, take the shortcrust pastry back, thin it with a rolling pin, and with a mold cut it into discs of even number.
7. Put the biscuits on a baking sheet with parchment paper and bake them in a static oven at 180 ° for about 15 minutes. Remove from the oven and let them cool completely.
8. Place half of the shortcrust pastry discs on a cutting board. Arrange a custard and the chopped strawberries and close with another disc.
9. Decorate with powdered sugar.