Strawberry Mango Tart with Crispy Crust

Mix the plain wheat flour with a pinch of salt. Cut the cold butter into pieces and quickly knead it together with the powdered sugar, egg yolk, and one tablespoon of cold water to form a smooth dough.

Roll out the dough to about 3 mm thick and line a tart pan (Ø 24 cm, preferably with a removable bottom) with it, pulling up an edge. Place the pan in the refrigerator for 30 minutes.

Preheat the oven to 170°C convection. Line the dough with baking paper and weigh it down with baking beads (or dried beans). Blind bake for 15 minutes, then remove the paper and weights and bake for another 10 minutes until golden brown. Let the crust cool completely.