PIES AND TACOS
This Strawberry Tart is a stunning dessert that’s as delicious as it is beautiful.
Split the vanilla bean and scrape the seeds. Add seeds and pods to milk in a saucepan and heat until just simmering. Add vanilla extract after cooking, if using.
In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk in ¼ cup hot milk to temper, then gradually add the rest, whisking constantly.
Once thick and pudding-like, remove from heat. Stir in cold butter until melted and combined. Add vanilla and salt to taste.
In a saucepan, cook chopped strawberries, sugar, and water over medium heat until the strawberries break down. Strain through a fine sieve to make about 1 cup of strawberry sauce—a thinner jam.
Spread the chilled pastry cream evenly on the cooled tart crust. Place uncooked halved strawberries over the cream. Spoon the cooled strawberry sauce over the strawberries to create a glossy finish.
Refrigerate the tart for at least 6 hours to allow the topping to set before serving.
Every bite will be bursting with sweet berry flavor.