Tart dough

1. Place room temperature softened butter in a bowl and knead it until it becomes soft. Add powdered sugar and mix well.
2. Add the beaten egg and mix well to combine.
3. Add the sifted cake flour and salt, and mix together until well combined.
4. Flatten and shape the dough, then wrap it with plastic wrap and refrigerate for 1 hour to 1 night to rest.

Almond cream

1. Put the butter into a bowl and knead it with a rubber spatula until soft. Sift in the powdered sugar, cornstarch, and almond powder, and continue to knead until soft.
2. Add the beaten egg gradually and mix well each time.

Olive Oil and Lemon Custard Cream

1. Heat the milk in a small saucepan.
2. In a bowl, whisk together egg yolks, granulated sugar, and grated lemon zest. Add cornstarch and mix well.
3. Add half of the warm milk to the bowl with the egg yolks, sugar, and grated lemon peel, and mix lightly.
4. Add the cornstarch and mix again.
5. Then, return the mixture to the pot and heat over medium heat, whisking constantly to prevent the bottom from burning. Continue to whisk until the mixture becomes smooth and glossy and forms a thick cream.
6. Take the mixture off the heat and mix in the olive oil.
7. Transfer the mixture to a bowl and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator.

Bake the tart dough

1. Preheat the oven to 170°C(338°F) . Line a baking sheet with a silpat or parchment paper.
2. Prepare two large sheets of parchment paper and place the dough between them. Roll out the dough while pounding with a rolling pin, aiming for a size slightly larger than the tart pan and a thickness of about 2mm (0.08 inches).
3. Cut out a circular piece of dough slightly smaller than the tart pan for the bottom.
4. For the sides of the tart, use the remaining dough to create a strip that is 2cm (0.79inches) high (the height of the tart) and a total length of 50cm (19.7 inches).
5. Place the tart ring on a baking sheet lined with parchment paper or a silicone mat, then gently press the side dough onto the tart ring to make it adhere. Trim off any excess dough where it overlaps, and use your fingers to press the dough together to seal any gaps.
6. 底の部分の円Spread the circular dough for the bottom of the tart and press it lightly with your fingers to make it adhere to the sides, integrating the bottom and side dough.
7. Cut off any excess dough hanging over the edge of the tart ring. Chill in the refrigerator for about 10 minutes.
8. Spread the almond cream evenly into the tart shell. Fill the shell to half the height of the tart pan.
9. Bake in a preheated oven at 170°C (338°F) for about 30-35 minutes.

Decoration

1. Wash the strawberries and remove the stems. Cut them in half lengthwise and make a V-shaped cut in the tip.
2. Soften and smooth the custard cream with a whisk.
3. On a plate, place the tart and spread the custard cream evenly over the surface.
4. Arrange the strawberries starting from the outside. If the strawberries are too rounded on the back and difficult to place, you can cut them.
5. Place a small strawberry in the center and the tart is ready!