Strawberry Tart with Citrus Pastry Cream

By WisconsinMike

The shell and the pastry cream can be made a day ahead

Ingredients

• For the tart dough:
• 8 T. unsalted butter
• 3 T. granulated sugar
• 1/4 t. fine salt
• 1 1/4 C. all-purpose flour, plus more as needed
• For the citrus pastry cream:
• 1 1/2 C. whole milk
• 1/2 vanilla bean, split lengthwise and scraped, seeds and pod reserved
• 1/3 C. granulated sugar
• 3 large egg yolks
• 3 T. cornstarch
• 2 T. all purpose flour
• 2 T. unsalted butter (room temp)
• 1/2 t. finely grated orange zest
• 1/4 t. finely grated lemon zest
• 1/8 t. fine salt
• To assemble:
• 1 lb. strawberries

Preparation

Step 1

For the tart dough:

1. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.
2. Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the bottom of the cup occasionally to prevent sticking).
3. Cover the tart shell with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Meanwhile make the citrus pastry cream.

For the citrus pastry cream:

1. Place the milk, vanilla pod, and vanilla seeds in a medium saucepan over medium heat until the milk just comes to a simmer. Remove from heat.
2. Meanwhile, place the sugar and egg yolks in a medium heatproof bowl and mix until incorporated. Set a fine-mesh strainer over the egg mixture. Place the cornstarch and flour in the strainer and sift them into the egg mixture. Stir to combine. Wash and dry the strainer and place it over a second medium heat proof bowl, set aside.
3. Remove and discard the vanilla pod from the milk. While whisking constantly, slowly add all of the milk to the egg mixture.
4. Return the mixture to the saucepan and place it over medium-low heat. While whisking constantly, cook until the mixture thickens and when the whisk is scraped across the bottom of the pan, it leaves a clear line, about 2-3 minutes. (Be sure to whisk constantly, scraping the bottom of the pan with the whisk, or the eggs will curdle.) Immediately remove from heat.
5. Using a rubber spatula, transfer the pastry cream to the strainer and stir until completely strained, leaving any solids behind. Scrape the cream clinging to the underside of the strainer into the bowl and discard any solids left inside. Add the butter and stir until melted and smooth. Stir in the citrus zests and salt.
6. To prevent a skin from forming, press a sheet of plastic wrap directly onto the surface of the pastry cream. Refrigerate until chilled, at least 2 hours. Meanwhile, finish the tart crust.

To finish the crust and assemble:

1. Heat the oven to 350 degrees and arrange the rack in the middle.
2. Prick the shell all over with a fork and bake until golden brown, about 20-25 minutes. Remove to a wire rack and let cool completely before filling. Meanwhile wash and dry the strawberries thoroughly; set aside.
3. Just before assembling, hull the strawberries and slice them 1/4 inch thick. Remove the pastry cream from the refirgerator, whisk until smooth, and spread into an even layer in the cooled crust. Starting from the outside and working your way to the center of the tart, evenly shingle the strawberries, pointed ends angling slightly up, in an overlapping circular pattern. Serve immediately.