Place the KANAKI SHORTCRUST Pastry on the tartiera, without cutting the excess material. With a fork we make small holes in the surface of the dough so that it is baked evenly without puffing and then we place the tartiera in the oven, baking at 170 °C for 20 minutes.
With a zester we take the zest from the lemons and then we place it in a bowl. In the same bowl add the sugar, eggs and sour cream. With a foie gras, mix the ingredients.
Remove the tartiera from the oven and cut the leftover dough. Pour over the dough with the filling of the tart and bake for another 40 minutes at 170 °C.
Unmold the cake from the pan and garnish with strawberries and whipped cream.