Can make one tart mold with a diameter of 18cm or eight mini tart molds with a diameter of 6.5cm.

Wheat flour (made in Japan), sugar, almond flour, protein powder (including eggs), dextrin, salt/seasoning

Bring 130g unsalted butter and 1 egg yolk to room temperature. Put the butter into a large bowl, stir with a rubber spatula until smooth, add the egg yolks and mix well. Add flour and mix until it resembles crumbs, then press it into a dough on the side of the bowl. Roll the dough into a ball, sandwich it between the plastic wrap, and use a rolling pin to press it into a round piece about 4 mm thick and 21 cm in diameter. Place it into the tart mold and close to the edges. When making mini towers, divide the dough and press evenly into each mold, with a thickness of about 3 mm. Prick the bottom of the tart shell with a fork, cover with plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 180°C, remove the plastic wrap, and bake the tart shell in the oven for 20 to 25 minutes (mini tarts are baked for 15 to 20 minutes). The time can be adjusted according to the oven model. After baking, place on a rack to cool and unmold. Fill with custard sauce, top with fresh strawberries and optional Italian coriander for garnish.