Strawberry Tart

Ingredients:

500 grams strawberries

Sable dough:

360 grams butter

240 grams icing sugar

3 eggs

10 grams vanilla 

600 grams all purpose flour

For creme patissiere:

2 cups whole milk 473mL

1 vanilla bean split lengthwise

6 egg yolks

2/3 cup sugar 135g

1/4 cup cornstarch 37g

1 tbsp unsalted butter 15g, cold

Preparation:

1. Place sable dough in the tart mold and bake for 12 minutes at 180 using blind baking technique.

2.Cut the vanilla bean lengthwise then use a spoon or knife the scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then place over medium heat and bring to a boil.

3. Immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.

4. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.

5. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

6. Remove from the heat and stir in the butter. Let cool slightly. 

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

7. Chill at least 2 hours.

8. Fill the tart with the creme.

9. Add fresh strawberries.