Begin by preparing the confectioner’s cream so that it is ready when we use it for the tart. To do so, put the egg yolks in a small pot and add the sugar little by little, stirring constantly with a spoon to stop it from sticking. Next, pour the milk into the cornstarch. Continue stirring so that the mixture is uniform and without lumps. Add the milk infused with vanilla and lemon. Place on a medium-low heat, stirring constantly but slowly. When the cream thickens, remove from the heat and pour into a bowl, covering it with plastic wrap while preparing the pastry base.
Roll the pastry dough over a round mold painted with light olive oil. Prick the whole base with a fork, and bake the pastry base in an oven preheated to 350ºF for 20 minutes, until golden.
While the pastry base is baking, moisten the sheets of gelatin to make a protective gloss for the tart. In a pot, heat the sugar with water. Leave to boil on medium low for 5 minutes. Turn the heat off and add the moistened gelatin sheets.
Mix well so that they dissolve and set aside. When the gelatin is cool, begin to assemble the tart.
Fill the pastry base with a layer of confectioner’s cream. Cover the tart with the strawberries in the desired design, either whole or sliced. When the gelatin gloss for the tart is slightly thick, begin to brush it over the whole surface of the tart using a kitchen brush.