Crush the butter biscuits in the food processor then add the melted butter and blend until it looks like wet sand.
If you don’t have springform tin, cover the cake tin of your choice with cling film and put the biscuits mixture into it.
Press well with a spoon or a glass, then put it in the fridge for 1 hour.
In a saucepan, bring the milk to a boil.
In a separate bowl, whisk the egg yolks with sugar and cornstarch until it turns white.
Pour half of the milk quantity on the egg mixture and whisk gently.
Pour the mixture into the saucepan with the rest of the milk and cook on medium fire while stirring.
When the cream starts to harden, add the orange rind and continue stirring until the mixture is creamy.
When the cream is ready, remove from the heat and mix in the butter until it completely melts.
Pour the cream in a glass bowl and cover with a cling film. The film should be touching the surface of the cream.
Leave the cream to cool in the fridge for 1 hour.
Put the cold cream in a large bowl and whip with an electric mixer. The cream will turn smooth.
Unmold the crust and put it on a flat plate.
Spread the cream using a spoon or an icing bag.
Decorate the tart with the cut strawberries.
To make the strawberries look shiny, you can make a light syrup : combine sugar and water in a saucepan. Bring to a boil. When the syrup is lightly colored, allow to cool then brush the strawberries with it.