Whisk flour with salt and sugar, stir in butter in small pieces with fingertips. Add the egg yolks and ice cold water and quickly prepare into a dough, shape into a ball and rest in the refrigerator for half an hour. Roll out the dough, spread it on a greased baking pan of 18 cm ø and cover it with dried peas or similar to prevent it from rising during baking.
Bake in the oven at 200 °C for 30 minutes, cool and remove the dried peas. Spread the whipped cream, stiff with sugar, evenly on top. Arrange the washed and sliced strawberries on the whipped cream like scales in circles. Decorate with mint leaves.
Allegra Antinori’s wine recommendation: The combination of strawberries and whipped cream is excellently accompanied by the special taste of Muffato della Sala, made from grapes affected by Botrytis Cynerea (noble rot). But also the Aleatico, with its fruity aromas reminiscent of strawberries, goes very well with it.
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