Step 1: Make the Tart Dough

1. In a large mixing bowl, use an electric hand mixer to beat 170 g softened butter until creamy (about 1 minute).

2. Add 120 g powdered sugar and mix on low speed until fluffy and light (about 2 minutes).

3. Add 1 large egg and mix until smooth.

4. Add 350 g all-purpose flour and ½ teaspoon salt, mixing on low speed until the dough comes together with minimal floury patches.

5. Turn the dough onto a sheet of plastic wrap, press it into a ball, and divide into two equal halves. Flatten each into a disc, wrap tightly, and chill in the fridge for at least 4 hours (or overnight). Freeze the second disc for future use.

6. Tip: If the dough is too crumbly, add 1 teaspoon of cold water to help it come together.

Step 2: Roll and Bake the Tart Shell

1. Let one dough disc sit at room temperature for 15–30 minutes to soften slightly.

2. On a floured surface, roll the dough to about ⅛-inch thick, lifting and rotating to prevent sticking.

3. Transfer the dough to a 9-inch fluted tart pan, pressing it gently into the edges and sides. Patch any tears with extra dough.

4. Roll a rolling pin over the top to trim excess dough. Dock the bottom with a fork (poke holes to prevent puffing).

5. Freeze the tart shell for 30 minutes to firm up and prevent shrinkage.

6. Preheat the oven to 350°F (175°C). Line the tart shell with foil and fill with pie weights or uncooked rice.

7. Bake for 15 minutes, then carefully remove the foil and weights. Bake for another 15–20 minutes until the edges are golden brown. Marisa: Why did you choose to remove the crust from the tart pan?

8. Let the tart shell cool completely on a wire rack before removing it from the pan.

9. Tip: If the edges brown too quickly, cover them with foil during the second bake.

Step 3: Prepare the Custard Filling

1. In a small pot, heat 500 g milk and 2 teaspoons vanilla extract over medium heat until small bubbles form and it begins to simmer (about 5 minutes).

2. In a large mixing bowl, whisk together 4 large eggs, 100 g granulated sugar, and 30 g cornstarch until smooth.

3. Slowly pour the hot milk into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.

4. Pour the mixture back into the pot and cook over medium heat, stirring often, until it thickens into a custard (about 15 minutes). The custard should part when a spatula is dragged through it and slowly come back together.

5. Remove from heat and stir in 60 g cubed butter, one piece at a time, until fully melted.

6. If the custard is lumpy, strain it through a fine-mesh sieve into a medium bowl.

7. Press plastic wrap directly onto the custard’s surface to prevent a skin from forming. Chill in the fridge until completely cool (about 2 hours).

8. Tip: Stir the custard constantly while cooking to avoid lumps and ensure a smooth texture.

Step 4: Make the Whipped Cream

1. In a large mixing bowl, use an electric hand mixer or whisk to beat 200 g whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until firm peaks form (about 3–5 minutes).

2. Transfer the whipped cream to a piping bag fitted with a large round tip.

3. Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.

Step 5: Assemble the Tart

1. Spoon the chilled custard into the cooled tart shell, spreading it evenly with an offset spatula.

2. Pipe the whipped cream over the custard in swirls, rosettes, or a smooth layer.

3. Arrange halved strawberries on top in a decorative pattern (e.g., circles or rows).

4. Chill the tart in the fridge for at least 4 hours to let the custard firm up.

5. Dust with powdered sugar just before serving for a polished look.

6. Tip: For clean slices, use a sharp knife and wipe it clean between cuts.