Instructions

1. Prepare the sweet shortcrust pastry using the ingredients listed above, remembering to chill it in the refrigerator for at least 30 minutes.
   
2. Once the dough has rested, preheat the oven to 180°C/356°F (160°C/320°F if using a convection oven).
   
3. Using a rolling pin, roll out the dough into a circle about a couple of centimeters (about 1 inch) larger than the bottom of the tart pan.
   
4. Lightly flour the pan and line it with the dough, pressing it gently into the bottom and up the sides. Prick the bottom several times with a fork.
   
5. Bake in the preheated oven for 30–40 minutes (25–35 minutes if using a convection oven), until the crust is nicely golden. Let it cool completely.
   
6. While the pastry is chilling and baking, prepare the pastry cream using the ingredients listed for this recipe.
   
7. Once both the tart shell and the pastry cream have cooled, wash and hull the strawberries. Slice them into 3–4 mm (about 1/8 inch) thick slices.
   
8. Fill the tart shell with the pastry cream. Arrange the strawberry slices on top, working in concentric circles from the outside toward the center.