Cut 100 g butter into cubes. Knead 1 egg yolk, 75 g sugar, butter and flour with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and chill for about 20 minutes. For the lemon cream, soak gelatine in cold water. Cut 3-4 lemons in half, squeeze the juice and measure 150 ml. Boil up lemon juice, 200 ml water and 250 g sugar.
Mix starch with 100 ml cold water, stir into the juice, bring to the boil and simmer for 1-2 minutes. Squeeze the gelatine. Stir gelatine and 15 g butter into the juice. Quickly stir in 3 egg yolks. Grease a tart tin (20 x 28 cm) with a removable base. Roll out the dough on a floured work surface (approx. 24 x 32 cm) and line the tart mould with it. Cut off any protruding edges. Line the tin with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes, blind. Remove the base from the oven, remove the dried peas and baking paper. Let the base cool down. Pour lemon cream into the cold tart.
Line the tin with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes, blind. Remove the base from the oven, remove the dried peas and baking paper. Let the base cool down. Pour lemon cream into the cold tart. Allow the cream to draw. ##Wash and clean the strawberries and spread them in the tart. Put the tart in a cold place for at least 2 hours. ##Chop the chocolate and melt in a warm water bath. Pour into a freezer bag, cut off one corner and spread in strips over the tart.
waiting time approx. 2 3/4 hours