Strawberry Tart with Vanilla Pastry Cream Recipe

In a stand mixer bowl, combine the all-purpose flour, sugar, and a pinch of salt. Add the cubed cold butter and mix until it resembles *coarse crumbs*. The butter should remain visible in the mixture.

Slowly add the ice water, mixing briefly until just combined, being careful not to overwork the dough. Transfer it to a floured surface, shape it into a rectangle, fold the edges towards the center, and roll it out again.

Repeat the folding and rolling process 3 to 4 times. Wrap the dough in plastic wrap and chill in the refrigerator for at least an hour, or freeze until needed.

Roll out the chilled dough into a circle about 30 centimeters (approximately 12 inches) in diameter and place it in a tart pan. Chill it in the refrigerator for 30 minutes.

Preheat the oven to 180°C (350°F). Trim the edges of the dough, prick the bottom with a fork, and line it with parchment paper. Fill it with pie weights, beans, or ceramic baking beads.

Bake for 20 to 25 minutes until lightly golden. Remove the weights and bake for an additional 5 to 7 minutes until the bottom is fully dried. Allow it to cool completely before filling.

In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until *smooth and creamy*.

Heat the milk in a saucepan along with the scraped vanilla bean seeds until it starts to bubble. Carefully pour a few tablespoons of the hot milk into the yolk mixture while whisking vigorously, then return everything back to the saucepan.

Cook over medium heat, whisking constantly until the mixture thickens and starts to boil. Once thickened, remove it from the heat and whisk in the butter until melted and smooth. Let the cream cool before using.