PIES AND TACOS
This Strawberry Tart is a stunning dessert that’s as delicious as it is beautiful.
Begin by splitting the vanilla bean and scraping the seeds. Add the seeds and pods to a saucepan with the milk and heat gently until just simmering. If using vanilla extract, add it after cooking.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and creamy. Slowly whisk in about ¼ cup of the hot milk to temper the eggs. Gradually add the remaining milk, whisking constantly.
Once thick and pudding-like, remove from heat. Stir in the cold unsalted butter until melted and combined. If using the one tablespoon vanilla extract, add it now. Add salt to taste if needed.
In a saucepan, combine the chopped strawberries, sugar, and water over medium heat. Cook, stirring occasionally, until the strawberries break down. Strain through a fine sieve. You should have about 1 cup of strawberry sauce. This is like a thinner strawberry 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.