Tart pan lined with crust and blind baked
1/4 cup white chocolate, melted
1 1/4 cups half-and-half
1/4 tsp. vanilla extract
1 vanilla bean , split and scraped of seeds
3 tablespoons sugar
2 tablespoons flour
1 tablespoon butter
seedless strawberry or raspberry jam
Line the unbaked tart crust with foil or parchment and weight with dried beans or pie weights. The dried beans can be reused over and over again as pie weights. Allow to cool and store the beans in a lidded jar. Blind bake the tart crust. Allow crust to completely cool.
Brush the baked tart shell lightly with the melted white chocolate. This allows your crust to remain crisp when it’s filled.
In a saucepan , combine the half-and-half, vanilla seeds and vanilla bean and bring to a boil and remove from heat; cover allow to set 30 minutes.
In a small bowl, whisk together the eggs , sugar and flour until light and combined. Remove the vanilla pod, rinse it and set aside to dry. Bring milk back up to a simmer. Temper the egg mixture with some of the hot milk milk mixture, whisking a small amount into the eggs mixture. Pour back into the saucepan with the remaining milk. Bring to a boil stirring constantly until thick. Remove from heat and add the vanilla extract and butter. Stir until combined. Place in a bowl and cover top of pastry cream with plastic wrap to prevent a skin from forming. Allow to cool completely.
Place cooled pastry cream in cooled tart shell and spread out evenly.
Cut the tops off the fresh strawberries and arrange decoratively over the top of the pastry cream.
Heat some jam with a touch of water until the jam is melted. Lightly brush the tops of the berries.
*Reserved vanilla pod- once nice and dry add to a jar filled with granulated sugar, seal airtight and in a few weeks you’ll have vanilla sugar. Keep adding vanilla pods each time you have used one in a recipe.