A Big Hit A Strawberry Tart

Tart crust Soften the butter to room temperature.
If you are short on time, heat it in the microwave for one minute at 200W.
In a bowl, mix the butter and sugar together with a whisk until it turns white.
Pour in the beaten egg a little at a time.
Mix until smooth.
Sift the flour into the bowl.
Switch to a spatula and mix together by cutting into the mixture.
When the dough becomes crumbly, clump it together, and put into a plastic bag.
Chill in the refrigerator for at least an hour.
(This time, I doubled the recipe)
Roll out the chilled dough and tightly pack it into the pan to form the crust.
Poke holes into the crust with a fork.
Bake in an oven preheated to 180C for 23 minutes.
For the custard: Put the sugar, flour, and cornstarch into a bowl.
Put in a little bit of the milk to create a paste.
Put the egg yolk in the center of the mixture and mix thoroughly.
Pour in the remaining milk and mix well without creating froth.
Heat in a microwave for 2 minutes at 600W.
Take it out and mix.
Microwave for another minute, mix, microwave for a final minute, and mix.
If it's still too thick, microwave for 20-30 seconds at a time until it's at the consistency you prefer.
Even if it's creamy, it will set as it cools.
When the custard is cool, mix in the brandy.
Finally, transfer to a serving dish.