Strawberry Tart with Pastry Cream

Instructions:

• Pastry Cream (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 pastry cream can be made up to 2 days in advance.
• Tart Crust:
• In a large bowl, combine the all-purpose flour, cornstarch, and salt.
• Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it resembles coarse crumbs.
• In a separate small bowl, mix together the apple cider vinegar and iced water.
• Gradually add the vinegar-water mixture to the flour-butter mixture, stirring until the dough comes together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate overnight or for at least 3 hours.
• Assembly:
• Preheat the oven to 220°C (428°F). Grease a 9 or 11-inch tart pan with a removable bottom (I used this one).
• Roll out the chilled tart dough between two sheets of parchment paper into a large circle. Transfer the dough to the prepared tart pan. Press the dough into the bottom and sides of the pan. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans.
• Bake the crust for 15-25 minutes, or until lightly golden brown. Remove from the oven and allow to cool completely on a wire rack.
• Once the crust is cool, brush the melted white chocolate over the bottom and sides of the tart crust. Allow the chocolate to set.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently whisk the chilled pastry cream to smooth out any lumps, then fold in the whipped cream until well combined.
• Spread the pastry cream mixture evenly into the prepared tart crust. Chill in the refrigerator for 20 minutes to set.
• Meanwhile, wash, dry, and halve the fresh strawberries. Arrange the strawberry halves and mint leaves decoratively on top of the set pastry cream.
• Optionally, dust the assembled tart with powdered sugar before serving. Enjoy your delightful strawberry tart!