Strawberry Tart with Pastry Creme

Summer..and fresh strawberries.  I mean strawberries with real flavor.  Time to celebrate.  This tart is a little time intensive but well worth the effort.  You can make the crust first, and while the dough refrigerates cook up your pastry creme.  If you are intimidated by pastry creme-don't be.  It comes together super easy as long as you just follow the directions.  You can do this!

For the crust:
Will make one regular or 4 small tarts

1/2 c. butter, room temperature
1/4 c. sugar
1/2 t. vanilla
1/8 t. salt
1 egg yolk
1 1/4 c. flour

With your mixer and a paddle attachment, beat butter, sugar, vanilla and salt until smooth.
Add the egg yolk and continue beating until completely incoroporated.  Add dough and mix until dough comes together.  Place on a floured board and shape into a ball.

Trace the bottom of your tart pan on parchment paper, cut out and place in the pan.  Spray with cooking spray over the top of the parchment.
 Flour a surface to roll out your dough.  Roll the dough into a circle, large enough to cover the outer rims of your pan.  You will have to check your dough and add more flour if it starts to stick.  Place the dough in the pan and gently press dough down along the sides.  With a fork, prick dough all over.  Place in refrigerator for 30 minutes.  Now it is time to make your pastry cream.

Pastry creme:

In a bowl, with a whip mix
2 egg yolks
2/3 c. plus 1 T. sugar
1 t. lemon zest
It will be thick.  Add a couple of Tablespoons of milk or half and half, and the flour.  Beat well.
In a saucepan heat
2 c. milk or 1/2 and 1/2
Heat until it comes to a simmer.  Remove from heat.  Slowly pour about 1/2 c. of this mixture into your egg yolk mixture.  This will temper the eggs and keep them from scrambling.  Then slowly add the egg mixture into the milk in the pan.  Over medium heat, stir constantly until thickened.  Remove from heat.  Cover with plastic wrap and refrigerate.

Back to the crust::
Remove from refrigerator.  Place in a 350 degree oven for 20 minutes.  Remove from pan and allow to cool.  When the tart shell is cool, put creme in the shell then top with sliced strawberries.  Refrigerate until ready to serve.