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1
In a food processor, combine the flour, butter, sugar and egg; pulse just until the dough begins to come together.
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2
Turn the pastry out onto a lightly floured surface and pat it into a 6-inch disk.
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3
Wrap in plastic and refrigerate for at least 1 hour or overnight.
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4
Preheat the oven to 350.
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5
On a lightly floured surface, roll out the pastry into a 12-inch round.
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6
Fit the dough without stretching it into a 9-by-3/4-inch fluted tart pan with a removable bottom.
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7
Trim the overhang to 3/4 inch; fold in the overhang and press it against the sides to reinforce them.
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8
Prick the bottom several times with a fork and refrigerate until firm.
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9
Bake the shell for 25 minutes, or until golden and cooked through.
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10
Let cool completely on a wire rack before filling.
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11
In a medium saucepan, combine the egg yolks with 3 tablespoons of the milk, the sugar, flour, vanilla and a pinch of salt; whisk until smooth.
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12
In a small saucepan, bring the remaining milk to a simmer.
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13
Gradually whisk the hot milk into the egg yolk mixture.
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14
Cook over moderate heat, whisking constantly, until the pastry cream boils and thickens like pudding, about 4 minutes.
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15
Strain the pastry cream through a fine sieve set over a bowl.
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16
Whisk in the heavy cream.
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17
Press a piece of plastic wrap directly on the pastry cream to prevent a skin from forming.
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18
Let cool slightly, then refrigerate until thoroughly chilled, at least 2 hours.
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19
Vigorously beat the cold pastry cream until smooth and spread it evenly in the pastry shell.
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20
Arrange the strawberries in the tart, tips up, in tight concentric circles.
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21
Refrigerate for up to 4 hours.
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22
Unmold the tart and transfer it to a cake stand or platter before serving.
