Pastry cream

1. Heat the milk with half a vanilla pod, split and scraped, until it boils, then let it infuse for at least 10 minutes.
2. In a bowl, whisk the egg yolks and sugar for 1-2 minutes.
3. Add the flour and cornstarch and whisk again.
4. Remove the vanilla bean from the milk and pour it over the egg and sugar mixture and whisk.
5. Return the entire mixture to the saucepan and bring to a boil until thick.
6. Stir in the butter off the heat and pour the custard into a small rectangular dish.
7. Cover with cling film and leave to cool in the fridge.

Almond cream filling

1. Place all the ingredients in a container and mix until you obtain a smooth and homogeneous preparation.
2. Cover and set aside until the sweet pastry is ready.

Shortcrust pastry

1. Place the dry ingredients in a large container, flour, almond powder, powdered sugar and pinch of salt.
2. Add the cold butter cut into pieces and mix all the ingredients by rubbing the mixture between your hands, to incorporate the butter and obtain a sandy mixture.
3. Add the egg and mix without kneading until you get a smooth and homogeneous dough ball.
4. Roll out the dough between 2 sheets of parchment paper and chill for at least 30 minutes.
5. Take the dough out of the fridge and place it in an 8 inch / 20 cm diameter pie circle on a baking sheet covered with baking paper.
6. Prick the bottom of the tart with a fork and fill with almond cream filling, place the tart in the freezer for 30 minutes to 1 hour. 
7. Preheat your oven to 338°F / 170°C and bake the tart for 30-35 minutes until golden brown.
8. Let the tart shell cool completely at room temperature.

Assembly

1. Whip the pastry cream with an electric mixer and place it in a pastry bag.
2. Fill the bottom of the tart with the pastry cream.
3. Arrange strawberries cut in half on top of the pastry cream.
4. Place in the fridge for 1 hour before serving.