Gariguette Strawberry Tart.

Learn to Cook in France with The Cook’s Atelier & the Secrets of Their Gariguette Strawberry Tart:
Makes one 9-inch tart (or 8 individual tartelettes)

Ingredients:
1/2 recipe Pâte Sucrée (recipe follows)
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon granulated sugar
Pastry Cream (recipe follows)
2 cups strawberries, hulled and sliced
Confectioners’ sugar, for dusting

Directions:
On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick.
With a pastry brush, sweep off excess flour, fit dough into a 9-inch round fluted tart pan with a removable bottom (or you can uses 8 tartelette pans for individual servings), pressing into the edges and using thumb to remove excess dough. Chill tart shell until firm, about 30 minutes.
Preheat the oven to 190°C - 375°F.
Prick bottom of dough all over with a fork.
Line with parchment paper, leaving a 1-inch overhang.
Fill with dried beans and bake until the edges are just beginning to turn golden.
Remove parchment paper and weights; continue baking until golden all over, 10 to 15 minutes.
Cool tart shell completely on a wire rack.
Meanwhile, whip the heavy cream and sugar in a bowl until soft peaks form.
Working in batches, gently fold whipped cream into pastry cream; set aside.
Spoon pastry cream mixture into cooled tart shell and spread evenly.
Top with strawberries; dust with confectioners sugar.
Tart is best served the day it is made.

Pâte Sucrée

Makes enough for 2 tarts

Ingredients:
1/4 cup heavy cream
2 large egg yolks
2 3/4 cups all-purpose flour
1/4 cups granulated sugar
1/4 teaspoon sea salt
1 cup (2 sticks) unsalted butter

Directions:
Whisk the cream and egg yolks together in a small bowl.
Combine the flour, sugar, and salt in a large bowl.
Cut the butter into 1/2-inch pieces and add the butter to the flour mixture.
Using your hands, combine the butter with the flour mixture until it resembles coarse crumbs.
Be careful not to overwork the dough!
Add the cream and yolk mixture and toss gently with a fork to incorporate.
Feel free to use your hands to continue to combine the ingredients.
But again, be sure to not overwork the dough.
You can tell when the dough is ready by taking a small handful and squeezing it together.
It if holds together, the dough is complete.
If it does not, feel free to add more cream to reach the right consistency.
When the dough is ready, divide the dough in two and place it on a sheet of plastic wrap.
Gather the plastic wrap around the dough, forming a pouch, twist and push down to form a flat disk.
Chill the dough for at least an hour or, ideally, overnight.

Pastry Cream

Makes about 1 3/4 cups

Ingredients:
1 cup whole milk
1/2 vanilla bean, split
5 tablespoons granulated sugar
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 tablespoon unsalted butter

Directions:
Place milk, vanilla bean, and 4 tablespoons sugar in a medium saucepan over high heat; cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon of sugar until thickened.
Sprinkle in the cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture.
Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted.
Cover with plastic wrap, pressing directly on the surface of the pastry cream; refrigerate until completely cooled.
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