Start with the preparation of the pastry, whizz together in a food processor the flour and the butter with the icing sugar, ground almonds and the liquor, adding a few drops of water if needed to obtain a smooth pastry. Wrap in cling film and rest for 30 minutes in a refrigerator before using. Roll the pastry on a lightly dusted surface and line a greased 20cm flan ring. Rick the bottom with a fork and bake blind for 20 minutes in a hot oven. Next whisk the egg yolks with the castor sugar, vanilla and the 2 spoons of flour until pale and creamy. Whisk in the cream and milk. Pour the obtained mixture into the pastry case and sprinkle over the strawberries. Bake at a temp of 180°c for 30 minutes. Allow to cool completely before slicing and serving.