Strawberry Tart with Pastry Cream

Preheat your oven to 350°F (175°C).

In a bowl, mix flour and powdered sugar, then cut in cold butter until the mixture resembles coarse crumbs.

Stir in the egg yolk and cold water until the dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.

Roll out the chilled dough and line a tart pan. Trim the excess dough, then prick the bottom with a fork.

Bake the crust for 20-25 minutes or until golden. Let it cool.

In a saucepan, heat milk and heavy cream until just boiling.

In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.

Gradually whisk in the hot milk mixture into the egg mixture, then pour back into the saucepan.

Cook over medium heat, stirring constantly until thickened. Remove from heat, add vanilla and butter.

Pour the pastry cream into the cooled tart shell and smooth it out.

Arrange the strawberry halves on top and refrigerate the tart for at least 1 hour before serving.