1/2C + 1 tbsp (4.4 oz) (125 gr)unsalted butter, cold and cut into cubes
1/2tsp (0.09 oz) (2.5 gr)vanilla extract
The zest of 1/2 lemon
For the filling and strawberries:
1 3/4C + 2 tbsp (117 fl oz) (450 ml)whole milk
2/3C (4.70 oz) (133 gr)granulated white sugar
1/4tsp (0.04 oz) (1.2 gr)salt
The zest of 1 lemon
4egg yolks, big
1/3C (1.80 oz) (50 gr)corn starch
3tbsp (1.60 oz) (45 gr)unsalted butter
3/4C (6 oz) (170 gr)cream cheese, at room temperature
21oz (600 gr)fresh strawberries, rinsed and sliced
1tbsp (2.11 fl oz) (15 ml)water for the syrup
1/4C (1.80 oz) (50 gr)granulated white sugar for the syrup
For the dough:
In a food processor place the flour, sugar, salt and process for a few seconds until combined. It can also be done in a bowl by mixing with a fork.
Add the butter and process for 10 seconds until it forms a sandy texture (you can also do this with a fork or with your fingertips).
Add in the egg yolks with the vanilla extract, lemon zest and process (or combine with your hands) until a smooth dough is formed (it is important not to over knead).
Wrap the dough in kitchen plastic wrap and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 360º F (180° C) and, once the dough has rested, remove it from the refrigerator and roll it out on a clean, floured surface until it is about 5 mm thick.
Place the stretched dough in a 25 cm diameter pie pan previously greased and arrange it so that it covers the entire inside of the pan, making some decorations on the edges if desired, using your fingers, and remove the excess dough if needed.
Place a circle or parchment paper or aluminum foil on top of the dough and place something heavy on top to keep its shape. You can use beans, chickpeas, rice, etc.
Bake at 360º F (180° C) for 20 minutes, then remove the parchment paper or aluminum foil and bake for 15-20 minutes more until fully cooked and lightly browned. Remove from the oven and let the crust rest until needed.
For the filling and strawberries:
Using a sharp knife, cut open the vanilla pod or vanilla bean lengthwise and carefully scrape out all the seeds.
In a small saucepan, pour the milk with half of the sugar, the seeds of the vanilla bean, the salt, and the lemon zest and bring to medium-low heat, mixing occasionally with a hand whisk.
In a medium bowl, mix the remaining sugar with the egg yolks and cornstarch with a fork until smooth. Add a little of the hot milk mixture and whisk with the same fork to warm up the yolk mixture and temper it.
Pour the yolk mixture into the saucepan with the milk and cook over medium heat for about 4-5 minutes, continuing to whisk with until a thicker cream forms, making sure not to burn the mixture.
Remove the cream from the heat, add the butter and beat until well integrated. Pour the pastry cream into another clean bowl, cover it with plastic wrap (which should touch the surface of the cream so that it does not form a crust) and refrigerate for 30 minutes.
Place the cream cheese in a large bowl and beat with a hand whisk or electric mixer for 2 minutes until smooth. Carefully add in the pastry cream, beat for 30 seconds more until smooth and return to the refrigerator for 30 minutes.
Take the crust of the tart and carefully pour all the filling in it, which should already be cool. Spread it evenly with a rubber spatula.
Place the strawberries on top, arranging them in a fan like shape, from the outside in, until the filling is completely covered.
Place the water and sugar in a small saucepan and heat over medium-high heat for a few minutes until it boils and forms a thick syrup.
Brush the strawberries with the syrup (once it is not boiling) to make them look better and refrigerate the tart for at least 2 hours before eating.