Strawberry Lemon Tart

The pastry crust is Pate Sucree // Sweet Pastry Dough:

1 cup, unsalted butter, room temperature
1 cup, sugar
1/2 teaspoon salt
1 tablespoon vanilla bean paste
3 room temperature eggs
3 1/2 cups of flour

Place room temperature butter and sugar in the bowl of a stand mixer. Cream butter and sugar on medium speed for 4-5 minutes.

Add eggs and vanilla bean paste and mix until fully incorporated. Scrape down the sides of the bowl.

Add flour and salt and mix until soft dough forms.

Divide dough in half and place on a lightly floured table. Using the heel of your hand, press the dough forward, smearing it across the table. This method is called fraisage and results in a lovely dough that rolls out with minimal cracking. Work each disc of dough several times, smearing the dough in several layers and then bringing back together with a bench scraper. Wrap each disc in plastic wrap and rest overnight.

To roll out tart shell, roll rested dough out on a lightly floured surface and place in tart pan of your choice. Dock the pastry several times with a fork and place in the freezer for a minimum of two hours. Bake shell for 16-18 minutes at 325 until lightly golden.

Lemon Creme

5 oz, fresh lemon juice
3 eggs
2 yolks
3/4 cup of sugar
1/2 teaspoon of salt
8 oz, butter, cubed and cool

Over a double boiler, combine all ingredients except butter. Whisk over heat until thick and registers 175F on a digital thermometer. Let rest for 10 minutes.

Using an immersion blender, add the butter slowing, fully incorporating after each addition.

Pour lemon creme in cooled tart shell and refrigerate for 2-3 hours.

Add sliced strawberries to finished tart.