1. In a mixing bowl with a paddle attachment, cream the butter and sugar together until well
combined. Beat in the egg yolks, one at a time until full incorporated into the mixture.

2. Sift the flour and mix it into the mixture, the dough should come together to form a ball shape.
Tip the pastry out onto a floured work surface and knead briefly until smooth.

3. Wrap the pastry in cling film and chill for at least 30 minutes. Preheat oven to 180°C.

4. Roll the pastry on a lightly floured surface, about 0.5 cm in thickness to fit in the tart tin. Press into
fluted edges. Trim off excess piecrust along edges and chill in the fridge for 30 minutes.

5. Line piecrust with parchment paper, and fill with dried beans to weigh it down. Bake for 15 minutes.

6. Remove weights and parchment paper; bake 10 more minutes. Cool completely on baking sheet
on a wire rack.

7. In the meantime, make the filling. Beat together the cream cheese, orange zest and juice and icing
sugar. Spread the cream cheese filling in the pastry case.

8. Arrange the strawberries on top. Allow to rest in the fridge for about 3 hours before serving.