For the dough: 250gr of flour, 125gr butter, 70gr of sugar, 5cl of water, 1 pinch of salt, 2 egg yolks,
For the Creme Patissiere: 30gr of flour, 40gr of sugar, 1 packet of vanilla sugar, 500gr of strawberries (or more), 25cl milk, 1 egg
For the dough: blanch the yolks and sugar with a whisk and relax the mixture with a little water. Finger-mix flour and butter cut into small pieces to obtain a sandy consistency and all butter is absorbed (!!! It is necessary to act quickly so that the mixture does not soften too much!). Pour the liquid mixture into the middle of this "sand". Incorporate the elements into the knife quickly without giving them a body.
Form a ball with the palms and mill 1 or 2 times to make the ball + homogeneous.
Brush a mold 25 cm in diameter with the dough, garnish it with parchment paper and dried beans. Bake for 20 to 25 minutes, at 180°C (thermostat 6).
For the creme patissiere: Put the milk to boil with the chosen perfume (vanilla or other, I like to add grand marnier in it).
Work the egg with the sugar until the dough makes the ribbon, add the flour.
Pour the boiling milk over the mixture, turning well.
Return the pan to heat. Cook, turning very carefully. Remove after boiling.
Pour the cream over the bottom of the tart and arrange the strawberries nicely cut in 2.