Baking Step:

1. Using a paddle attachment, blend all the ingredients at low speed until well combined.
2. Refrigerate the dough for about 15 minutes. Assemble it into a tart mold.
3. Press the dough into the tart mold and use a fork to make some holes at the bottom.
4. Bake at 170°C for about 20 to 25 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
5. Remove from the oven and let cool. Unmold when completely cool.
6. Whip Mauri NDWT with a whisk attachment until medium peak condition.
7. Using a piping bag, pipe the cream into the tart shell.
8. Decorate with strawberries and keep in the refrigerator. Serve cold.