To prepare the crème patissière, bring the milk and vanilla beans (cut 2 inch stem, open up and scrape out the vanilla beans, place stems in pot) to a boiling point.
While the milk is boiling, whisk the egg yolks, corn starch and sugar in another bowl. Right when you see the milk is just starting to boil, remove from the heat and pour slowly into the egg mixture while whisking at the same time. Place a fine sieve over the pot and pour back the milk mixture through the sieve to filter out the vanilla stems.
Continue cooking the custard cream until you obtain a thick bubbly texture. Remove from the heat, add 1 tbsp. of butter, whisk a few times before pouring into a glass/pyrex bowl and let it cool on room temperature for about 3o minutes. Cool in the fridge for another 45-1 hr. until the custard it completely cold. Also at this point, whip up the 1 cup of heavy whipping cream with 1/2 cup of powdered sugar to make your whip cream and then place in the fridge to cool.
I a mixing bowl, blend together the flour, butter, confectioner sugar, egg yolk and vanilla extract and allow the dough to collects itself together. Transfer the dough into a zip lock bag or wrap with clear plastic wrap and chill for 30 minutes in the fridge.
Pre-heat the oven to 350 degrees. Remove from the fridge and then spread the dough evenly onto a tart pan's base and sides (a pan that has a release plate) and prick through the dough with a fork. Bake in the oven for 15 minutes of until you start seeing a golden pink colored crust. Remove from the oven and let it cool.
Prepare your sliced strawberries and strawberry glaze (in the recipe card below). The cool time for the cream should be done by now. Return the crème patissière mixture to the cake stand mixer and lightly whip it with the whipping cream. Remove and spread as much as you want onto the tart (about 1/2 thick), you will have leftover cream. Top the cream with sliced strawberries and brush the strawberries with the glaze. Place in the fridge and allow to cool for another hour before serving.
Use a preheated oven.
You can use a store-bought pie crust for convenience, however, the homemade crust is super easy and buttery.
Don’t skip the chilling time in the fridge.
Work quickly – avoid the crust from getting to warm or it will become sticky
Ideally use a tart pan with a removable bottom, which will support the crust when lifting your tart.
Ideally choose seasonal, ripe strawberries that are in-season.
Organize your strawberry slices into sizes, this makes for a better presentation. You can start by placing the small strawberry halves in the middle of the tart and use bigger strawberry halves for the outer circle! Not essential but looks lovely!
Whip up some whip heavy whipping cream and add it in after it cools, to make it a little fluffier and lighter.