In a tarter, spread 1 package KANAKI SHORTCRUST Pastry or KANAKI PUFF Pastry or KANAKI FILO Pastry Sheet and a second form on top and press so that it does not lose its shape. Cut off the leftovers.
If we use the crust sheet, we use 6 leaves and grease each leaf with butter.
Bake the base for 25-30 minutes

For the filling:
Put the milk, half the amount of sugar, the ginger (grated) in a saucepan and let it boil. At the same time, put the rest of the sugar, the eggs, the egg yolks and the corn flour in a bowl. Mix well until the mixture is homogeneous.
Add a little of the boiling milk to the mixture and mix well.
Slowly pour the mixture into the pot with the milk, stirring at the same time so that it does not clot.
Turn off the heat and stir until the cream sets.
Add the butter and stir again.
Spread the cream in a pan and cover with a film.
Make sure that the film touches the cream so as not to create a crust.
Place the cream in the refrigerator until cool. Cut the strawberries into small pieces. Put them in a large bowl, add powdered sugar, balsamic vinegar and mint. Stir gently without dissolving the strawberries.
Beat the cream in a mixer. Spread the cream on the base evenly and on top of the strawberries.