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1
Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated.
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2
Add the measured flour and stir until just combined and a soft dough forms.
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3
Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom.
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4
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).
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5
Cover the tart shell with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
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6
Meanwhile, make the citrus pastry cream.
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7
Place the milk, vanilla pod, and vanilla seeds in a medium saucepan over medium heat until the milk just comes to a simmer.
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8
Remove from the heat.
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9
Meanwhile, place the sugar and egg yolks in a medium heatproof bowl and mix until incorporated.
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10
Set a fine-mesh strainer over the egg mixture.
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11
Place the cornstarch and flour in the strainer and sift them into the egg mixture.
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12
Stir to combine.
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13
Wash and dry the strainer and place it over a second medium heatproof bowl; set aside.
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14
Remove and discard the vanilla pod from the milk.
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15
While whisking constantly, slowly add all of the milk to the egg mixture.
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16
Return the mixture to the saucepan and place it over medium-low heat.
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17
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 to 3 minutes.
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18
(Be sure to whisk constantly, scraping the bottom of the pan with the whisk, or the eggs will curdle.)
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19
Immediately remove from the heat.
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20
Using a rubber spatula, transfer the pastry cream to the strainer and stir until completely strained, leaving any solids behind.
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21
Scrape the cream clinging to the underside of the strainer into the bowl and discard any solids left inside.
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22
Add the butter and stir until melted and smooth.
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23
Stir in the citrus zests and salt.
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24
To prevent a skin from forming, press a sheet of plastic wrap directly onto the surface of the pastry cream.
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25
Refrigerate until chilled, at least 2 hours.
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26
Meanwhile, finish the tart crust.
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27
Heat the oven to 350 degrees F and arrange a rack in the middle.
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28
Prick the shell all over with a fork and bake until golden brown, about 20 to 25 minutes.
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29
Remove to a wire rack and let cool completely before filling.
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30
Meanwhile, wash and dry the strawberries thoroughly; set aside.
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31
Just before assembling, hull the strawberries and slice them 1/4 inch thick.
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32
Remove the pastry cream from the refrigerator, whisk until smooth, and spread into an even layer in the cooled crust.
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33
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.
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34
Serve immediately.
