For the crispy strawberry tart, wash the strawberries, remove the stalk and cut into quarters. Grease the tart pan and lightly dust the bottom and sides with a little flour. Cut the puff pastry to the size of the mold so that the edge can be pulled up about 3 cm. Press the pastry into the pan and prick the bottom a few times with a fork so that the pastry does not rise too much during baking.
Save the leftovers of the puff pastry, as you can use them to make nice patterns on the strawberry tart.
Preheat the oven to 200°C.
Mix half of the sugar with the grated hazelnuts and spread on the cake base. Place the quartered strawberries on top. Now spread the second half of the sugar on top so that the strawberries caramelize slightly in the oven. Cut strips from the leftover pastry and place them in a lattice shape over the strawberries.
Whisk one egg and brush it on the puff pastry lattice and the edge of the tart. Bake in the oven for about 35 minutes, until the puff pastry has turned a golden brown color.
The crispy strawberry tart is best served lukewarm with a scoop of vanilla ice cream.