How to Make a Classic Strawberry Tart

Indulge in the sweet delight of a homemade strawberry tart, a dessert that combines the freshness of summer berries with a flaky and buttery crust. Follow this step-by-step guide to create a stunning masterpiece that will impress any guest.

Ingredients:

For the Crust:
* 1 1/2 cups (187g) all-purpose flour
* 1/2 cup (113g) unsalted butter, cold and cut into small cubes
* 1/4 teaspoon salt
* 1/4 cup (60ml) ice water

For the Pastry Cream:
* 1 cup (240ml) whole milk
* 1/2 cup (100g) granulated sugar
* 2 tablespoons (16g) cornstarch
* 2 large egg yolks
* 1 teaspoon vanilla extract

For the Strawberry Filling:
* 1 pint (454g) fresh strawberries, hulled and sliced
* 1 tablespoon (15g) granulated sugar

Instructions:

Make the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Pastry Cream:
1. In a medium saucepan, whisk together the milk, sugar, and cornstarch.
2. Bring to a simmer over medium heat, stirring constantly.
3. In a small bowl, whisk together the egg yolks and vanilla extract.
4. Gradually whisk 1/4 cup of the hot milk mixture into the egg yolks to temper them.
5. Pour the tempered egg yolks back into the saucepan and continue whisking until the mixture thickens and bubbles, about 2 minutes.
6. Remove from heat and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool completely.

Roll Out the Crust:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough to a circle about 12 inches (30cm) in diameter.
3. Transfer the dough to a 9-inch (23cm) tart pan with removable bottom. Trim the edges and prick the bottom with a fork.

Bake the Crust:
1. Bake the crust for 20-25 minutes, or until golden brown.
2. Let cool on a wire rack.

Assemble the Tart:
1. Spread the pastry cream evenly over the cooled crust.
2. Arrange the sliced strawberries on top of the pastry cream.
3. Sprinkle with the remaining granulated sugar.

Chill and Serve:
1. Refrigerate the tart for at least 4 hours or overnight to allow the flavors to meld.
2. Before serving, dust with powdered sugar or garnish with fresh mint leaves for an extra touch of elegance.

Tips:

* For a vegan version, use plant-based butter and milk.
* To prevent the strawberries from releasing too much juice, macerate them in the sugar for 30 minutes before assembling the tart.
* If you don't have a tart pan, you can use a 9-inch (23cm) springform pan.
* Garnish the tart with whipped cream, fresh berries, or a sprinkling of chocolate chips for a decadent touch.

Delight your loved ones with this delectable strawberry tart, a perfect way to celebrate summer's bounty and enjoy a sweet treat.