Strawberry Cream Tarts

• For the tart shell:
• 95 grams all purpose flour
• 55 grams cold diced butter
• 1 tablespoon sugar
• 1 tablespoon cold milk
• For the pastry cream
• 3 egg yolks
• 50 grams sugar
• 30 grams all purpose flour
• 30 grams cornstarch
• 300 milliliters milk
• 1/4 teaspoon vanilla bean paste
• 1 tablespoon butter
• 500 grams Fresh sliced strawberries

1. In a food processor add in the flour, unsalted butter, granulated sugar and salt. Please remember your butter should be really cold and hard. Pop it into the freezer for 5 mins if you feel it is not hard enough. Pulse until it looks like fine sand. If you do not have a food processor, rub the butter into the flour between your fingers. This might take longer than the machine of course.
2. Add the milk and pulse until it forms a ball.rnTransfer to clean working surface. Bring it together gently and flatten a little to roll it out immediately. Remember do not overwork this dough. The warmth of your hands will start melting the butter and you will get a tough crust.rnYou can also cover with a plastic wrap and store in the refrigerator until you are ready to use it.
3. Cut a disc, a size larger than your tart pan. Carefully lift the disc and with floured fingers, press dough evenly into individual tart pans and push it up the sides.
4. Freeze crust until firm, approximately 10 minutes.
5. Prick the crust using a fork all over. Bake until golden, 25 minutes approximately at 180 degrees C.rnCool completely in the pan.
6. For the pastry cream: In a saucepan, heat milk, half of the sugar, vanilla bean paste, and salt over medium heat until it comes to a simmer.
7. In another bowl, whisk together egg yolks, cornstarch, and remaining sugar.
8. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, little at a time, until it has been incorporated.
9. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens. This takes approximately 2 minutes.
10. Remove from heat and transfer to the bowl.rnAdd the butter, and whisk until the butter melts and the mixture cools, about 5 minutes.
11. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
12. You can refrigerate until chilled for at least 2 hours or up to 2 days.rnBefore using whisk by hand until smooth
13. To assemble the tart: rnTake the prepared tart shellsrnSpread the pastry cream mixture evenly on the baked crustrnStarting from the outside edge, arrange strawberry slices, stem side down, in tight concentric circles on the pastry cream.

shell, flour, cold, sugar, cold milk, pastry cream, egg yolks, sugar, flour, cornstarch, milk, vanilla bean paste, butter

Taken from food52.com/recipes/40399-strawberry-cream-tarts (may not work)