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Strawberry Caramel Tart with Crème Patisserie and Whipped Cream(Quantities listed serve 5-6 people)Tart Base- 1 1/4 cups white flower- 1/2 cup butter cut in small cubes- 3 tablespoons of brown demerara sugar- 1/2 teaspoon of table salt.1. Pre-heat oven to 250 degrees2. Mix all the ingredients in a bowl until having a unified mixture3. Put the mixture in a circle shaped silicon cooking pattern 0.5 cm height4. Bake for 1 hour until golden brown5. Let cool for 1 hourCreme Patisserie- 1 cup of heavy cream- 1 1/2 egg yolk- Seeds from 1/2 vanilla bean or 1 teaspoon of high quality vanilla extract- 1 tablespoon of white flour1. Heat the heavy cream in a pan (don't let it boil)2. Add sugar3. Add vanilla seeds/vanilla extract4. Mix the egg yolk in a bowl and slowly pour the hot cream into the bowl while mixing5. After having a constant mixture, pour back to the pan, add the flour slowly and mix until thickens6. Cool down for 3 hours in the fridgeUnsweetened Whipped Cream- 1 cup of heavy cream1. Cream into a bowl and whisk with a hand blender/mixer until whipped consistencyStrawberry Confiture- 1 1/4 cups fresh/frozen strawberries- 3/4 cup white sugar- zest from half a lemon- 1/2 teaspoon cinnamon- 1/4 cup butter- 1/2 teaspoon cherry vinegar1. Heat a pan with 1/4 cup butter2. Add the strawberries, sugar, cinnamon, and lemon zest 3. Cook on low heat for 30 minutes5. Cool for 3 hours in the fridgeTo Serve:Place the tart base and spread the cream patisserie on top. Spread a thin layer of the whipped cream across the tart, and place a second tart directly on top. Repeat and top with strawberry confiture. Add a bit of lemon zest on top and serve with whipped cream on the side.