This tart is a symphony of flavours and textures. The pastry is crumbly and buttery, the filling creamy and very vanilla and the strawberries are fresh and fragrant. It’s a springtime favourite for our family, especially when strawberries are on special.
Process butter, flour, almond meal and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Refrigerate for 15 minutes to rest.
Preheat oven to 200°C. Roll pastry out to a 4mm-thick disc. Line a round tart tin (with removable base) with pastry. Use a small, sharp knife to trim the edge. Refrigerate for 30 minutes to rest.
Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden brown. Set aside to cool.
Bring milk and vanilla paste to simmer in a saucepan on medium heat. Set aside for 5 minutes to cool slightly.
Mix together egg yolks and sugar then add flour. Gradually whisk in milk until smooth, return to saucepan and cook, stirring for 4-5 minutes until mixture boils and thickens. Remove from heat to cool slightly.
Cut strawberries into rough quarters or as desired
Assemble right before serving by pouring crème pâtissière into pastry shell. Smooth if necessary and top with strawberries. Tart will be soft and crumbly, but this is part of its charm.