Put the flours, sugar, salt, lemon zest and seeds extracted from the vanilla pod into a bowl. Add the egg yolk and the cold butter cut into small pieces and knead quickly with your hands, or in a planetary mixer, until obtaining a non-compact, crumbly dough.
Take a part of the dough and press it onto the bottom of a buttered and floured hinged baking pan to create a very compact base of approx. 1 cm thick. Form the edges of the tart too. Leave to rest in the fridge for 10 minutes, then bake for 20 minutes at 180 °C.
Meanwhile prepare the chocolate cream. Break up the chocolate and melt it in a bain-marie. Heat the cream and milk together and add to the melted chocolate. Add the egg and beat with a hand whisk. Pour the chocolate mixture over the baked tart base.
Sprinkle the drained Fragola Fabbri strawberries on top, either whole or in pieces, and cover with crumbs of the dough kept to one side. Return to the oven at 110°C until the cream takes on the consistency of pudding (approx. 20 minutes). Allow to cool and serve with Fragola Fabbri fruit and syrup.