Strawberry and Mango Tart

Mix the white flour with the pinch of salt. Add the cold butter cut into cubes, powdered sugar, egg yolk, and a tablespoon of cold water. Knead quickly until you get a homogeneous dough.

Roll out the dough into a sheet about 3 mm thick and line a tart pan (24 cm diameter), covering the edges as well. Prick the bottom of the dough with a fork and leave the pan in the refrigerator for 30 minutes.

Preheat the oven to 170°C (fan-assisted). Cover the dough with baking paper and add weights (beans or ceramic baking beads). Bake for 15 minutes, then remove the weights and paper and bake for another 10 minutes until golden. Let the crust cool completely.