Vanilla Pastry Cream

1. Heat the milk with the split vanilla bean until it just begins to boil. Remove from the heat and let it infuse for 10 minutes.
2. Whisk the egg yolks and sugar until smooth, then add the flour and cornstarch.
3. Pour the warm milk over the egg mixture while whisking constantly.
4. Cook the mixture over medium heat, stirring continuously until thick and smooth.
5. Stir in the butter, transfer the pastry cream to a shallow dish, cover with plastic wrap touching the surface, and chill completely.

Almond Cream

1. Mix the softened butter, sugar, almond meal, egg, and salt until smooth and creamy. Refrigerate while preparing the pastry.

Sweet Shortcrust Pastry

1. Combine the flour, powdered sugar, almond meal, and salt in a large bowl.
2. Rub the cold butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Add the egg and mix just until a smooth dough forms without overworking it.
4. Roll the dough between two sheets of parchment paper and chill for at least 30 minutes.
5. Line a 10-inch (24 cm) tart pan with the chilled pastry, trim the edges, and prick the base with a fork.
6. Spread the almond cream evenly over the pastry.
7. Freeze the tart for 30 minutes to help it hold its shape during baking.
8. Bake at 340°F (170°C) for 30–35 minutes until the crust is golden and the almond cream is lightly browned. Let the tart cool completely.

Assembly

1. Whip the chilled pastry cream for about 1 minute until smooth and creamy.
2. Fill the cooled tart shell with the pastry cream and smooth the surface with an offset spatula.
3. Arrange the halved strawberries over the pastry cream until the tart is completely covered.
4. Chill for at least 1 hour before slicing and serving.