Serves 8
For the pâte sucrée (enough for 2 tarts):
2 3/4 cups + 2 Tbs all-purpose flour
2 large egg yolks
1/4 cup heavy cream
1/3 cup sugar
8 ounces cold unsalted butter, cut into small chunks
a large pinch of salt
For the crème pâtissière:
3 cups milk
2 vanilla beans
8 egg yolks
3/4 cup sugar
6 tablespoons cornstarch
2 tablespoons butter, softened
For the topping:
2 pints strawberries
apricot jam for glazing
strawberry marshmallows
fresh mint leaves
For the tart crust:
In the bowl of a stand mixer fitted with the dough hook sift together the flour, sugar and salt.
Scatter around the cold butter chunks on top of the flour and combine on medium speed until you have a coarse meal. Meanwhile, stir the yolks and cream together in a small bowl. Add it to the mixture and mix until it forms a dough.
Wrap the dough in plastic wrap and refrigerate at least for an hour.
When ready, line a greased 9 inch tart ring with half the dough and chill for 30 minutes. Keep the rest for another use.
Preheat oven to 375′F. Line the dough with aluminum foil and fill with pie weights, dry rice or beans.
Bake for 15 minutes then remove the aluminum + weights and return the tart to the oven for 15 minutes more, or until golden brown.
Let the tart shell cool on a rack.
For the crème pâtissière:
Split the vanilla beans in half and scrap the beans, combine the beans and the pods with the milk in a medium saucepan. Bring to a boil.
In a medium bowl, whisk the yolks with the sugar until light colored, then whisk in the cornstarch.
Slowly pour the hot milk over the egg mixture and whisk until smooth. Pour the mixture back into the saucepan and cook over medium heat until it thickens and starts boiling. Discard the vanilla beans (or use to make vanilla sugar).
Cool the mixture on ice. Lay a piece of plastic wrap over the surface of the pastry cream. When just warm, whisk in the butter until fully incorporated. Cool completely.
The pastry cream will get quite firm. Before filling the tart, process it in a Kitchenaid to obtain the right creamy consistency.
For the strawberry topping:
Process the pastry cream in a food processor to get the right consistency. Fill the tart shell with it and smooth the top.
Clean and cut the strawberries in halves. Arrange them on the pastry cream. Meanwhile, melt some apricot jam with a little water in a small saucepan until you obtain a syrupy consistency. Glaze the strawberries with this syrup and garnish the top with strawberry marshmallows and fresh mint leaves.
