Strawberry Tart Recipe (with Video)

For the crust
1. Cream together butter and sugar until well combined, then whisk in the egg.
2. Add flour and salt and fold until a ball comes together. Do not over mix.
3. Cover and refrigerate for at least 30 minutes.
4. Preheat oven to 325F.
5. Roll out crust into a thin sheet and shape inside your tart pan(s).
6. Prick with a fork and place in the freezer for 10 minutes.
7. Bake tart shell(s) for about 15 minutes until they become light golden.
For the crème patisserie
1. Whisk together the egg and sugar until combined, then add corn flour and whisk.
2. Heat the milk and vanilla in a pan until it starts to boil.
3. Pour a little bit of the hot milk mix into the egg mix, whisking alongside.
4. Then slowly add all of it and whisk until combined.
5. Transfer back to the pan and stir on low heat until the mix starts to thicken into a custard consistency.
6. Add the butter and stir until combined.
7. Place the cream into a piping bag and let it cool down.
Assembling the tart
1. Once everything has cooled down, fill your tart shells with the crème patisserie (you can get a thick filling).
2. Then top with the strawberries (I cut mine into quarters). You can use any summer fruit you like!
3. Enjoy!