Preparation of the gateau:
Roll out the shortcrust pastry on a floured surface, line a pie dish (18 cm in diameter) with it and form a rim 3-4 cm high.
Cover with aluminum foil and fill with dried beans or lentils.
Bake at 180 °C until light.
Remove aluminum foil and lentils and spread the bottom thinly with strained apricot jam.
Mix egg yolks, Moscato, eggs, sugar, crème fraîche and juice of one lemon and heat to about 50 °C while stirring continuously.
Strain through a hair sieve and fill into the short pastry mold. Bake in the oven at 120 °C for about 35 minutes.
Let the tart set and divide it into 6-8 pieces.
Just before serving, sprinkle thinly with cane sugar and flame with a gas burner until golden brown.
Preparation strawberry salad Cut strawberries into slices and season finely with sugar and chopped basil.
Preparation white mocha ice cream:
Bring the cream and milk to a boil with 60 grams of sugar and the scraped vanilla pulp. Add the coffee beans and leave to infuse, covered, for about 30 minutes.
Now strain and let it boil again.
Whisk the yolks with the remaining sugar on hot steam until creamy.
Remove from steam and quickly mix in the hot liquid.
Cool the mixture, strain into ice cream maker and freeze.
Place the gateau and strawberries nicely on plates, top with the ice cream, and finish by nibbling the strawberries with balsamic vinegar.