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1 recipe pre-baked Short Crust Tart Shell 1 recipe Pastry Cream 1 pint medium-size strawberries, hulled and halved 1 cup strawberry jam, strained
Make the Short Crust Tart shell, pre-bake it and let cool. Make the pastry cream and let cool.
Spread the pastry cream in the tart shell spreading evenly. Starting on the outside edge near the pastry, place the strawberries close together, cut side down in a circular pattern with the top of the strawberries towards the pastry shell. Continue to do the same filling the tart.
Warm the strawberry jam and add 1 tablespoon water. Brush the strawberries with the jam.
PASTRY CREAM 2 cups whole milk Large pinch salt 3 tablespoons cornstarch 9 tablespoons sugar 2 large eggs 1 tablespoon Kirsch 2 tablespoons unsalted butter, room temperature
Pour the milk and salt in a heavy saucepan over medium high heat and bring to scald.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. When the milk is scalded, slowly drizzle about half of the hot milk into the egg mixture, whisking constantly. Pour the egg milk mixture back into the hot milk and continue whisking until the custard thickens, about 2 minutes. Remove from heat and immediately strain through a fine mesh strainer into a bowl.
Stir in the Kirsch and let cool for 10 minutes, stirring occasionally. Add the butter and stir together.
Cover the bowl with plastic wrap, pressing directly onto the top of the pastry cream and cool in the refrigerator.
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