Strawberry Tart - 22cm Round French Pastry

Process	Instructions
1. Prepare Shell	Prepare, crimp, dock (prick) and bake a shell. Cool and place on an 10" cardboard cake circle.
2. Spread	Using a spatula spread pastry cream up to the crimped edge of the shell.
3. Arrange	Arrange the prepared strawberries in a domino fashion around the tart. Preserve the roundness. Fill the center with a round berry and others leaning against it (set upright)
4. Glaze	Heat glaze (but not too hot) and brush onto entire tart evenly. A second coat may help hold fruit in place to ensure better cutting.
Additional Comments:	Cover and chill until served. Shell should soften so it can be cut. Cut with a long blade in a downward stroke.

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