Strawberry Tarts with Pastry Cream

Instructions

Classic Sablée Tart:

1. In a food processor, combine the flour and cold butter until the mixture resembles coarse sand.
2. Add the egg yolks, powdered sugar, a pinch of salt, and vanilla extract. Process until the dough comes together.
3. Roll out the dough and line tartlet molds or a single 22 cm tart pan. Refrigerate for 1 hour.
4. Preheat oven to 180°C. Bake for 10–15 minutes until golden. Cool and unmold.

Pastry Cream:

1. Heat the milk in a saucepan with lemon zest and bring to a gentle boil.
2. In a separate bowl, whisk together sugar, cornstarch, flour, whole egg, egg yolks, and vanilla extract.
3. Slowly pour the hot milk into the egg mixture while stirring continuously.
4. Return the mixture to the heat and cook, stirring constantly, until thickened and boiling.
5. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until needed.

Assembling the Tart: