Strawberry Custard Tart

Instructions:

• Custard (prepare beforehand):
• In a saucepan, combine the whole milk and vanilla extract. Bring to a simmer over medium heat, then remove from heat and cover immediately.
• In a large bowl, whisk together the egg yolks and granulated sugar until slightly pale. Add the cornstarch and mix until smooth.
• Slowly pour a third of the hot milk into the egg mixture, whisking continuously to temper the eggs.
• Pour the tempered mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly until the mixture thickens into a custard-like consistency.
• Remove from heat and stir in the unsalted butter until fully incorporated. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until ready to use. The custard can be made up to 2 days in advance.
• Crust:
• In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter. Mix on medium speed until smooth and creamy.
• Add powdered sugar and salt. Mix until combined and smooth.
• Add vanilla extract and the egg, mixing until well combined.
• Gradually add flour while mixing on low speed until the dough starts to come together and forms a cohesive mass.
• Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least 1 hour before using.
• To assemble and bake the tart:
• Preheat your oven to 350ºF (175ºC).
• Roll out the chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Roll the dough up onto your rolling pin and then unroll it onto a 6-inch tart pan with a removable bottom. Gently press the dough into the corners and sides of the tart pan. Trim off any excess dough using a rolling pin or knife (Leftover tart dough can be refrigerated for up to a week or frozen for 6 months).
• Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans.
• Bake the tart shell for 15-20 minutes. Remove the foil and weights, then bake for an additional 5-10 minutes or until the crust is golden brown all over. Allow the crust to cool completely before filling.
• To decorate and serve:
• Pour the chilled custard into the cooled tart shell, spreading it evenly with a spatula.
• Cover the tart with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Refrigerate the tart until well-chilled, at least 2 hours (I didn’t follow this step because I wanted to record the tart the same day with sunlight hehe….)
• Just before serving, remove the sides of the tart pan and arrange the fresh strawberries on top of the custard filling. Garnish with mint leaves.
• Store any leftovers tightly covered in the refrigerator for up to 2 days.