Steps

• For preparing the cold tart with milk cream and strawberries, let’s start with the cream.
  
  In the saucepan where it will thicken, combine sugar, cornstarch, and gradually add milk while continuously stirring until a smooth, lump-free mixture is obtained.
  

  

• Add the seeds from a vanilla pod or the vanilla sachet and the zest from half a lemon, being careful to avoid the white part which would give a bitter taste.
  
  Place on heat and continuously stir over medium flame with a whisk or wooden spoon until it reaches a boil.
  
  Then turn off, transfer the cream to a plate, and let it cool covered with a sheet of cling film in contact.
  

  

• Then turn off, transfer the cream to a plate, and let it cool covered with a sheet of cling film in contact.
  

  

• On a work surface, arrange the sifted flour with baking powder, sugar, a pinch of salt, the grated zest of half a lemon, and add the softened butter and egg yolks in the center.
  

  

• Initially work the egg yolks with a fork and then proceed to knead everything by hand.
  
  It will take a few minutes for the warmth of your hands to fully melt the butter during the process and create a homogeneous dough.
  
  Wrap in cling film and chill in the fridge for at least half an hour.
  

  

• Then roll out the dough with a rolling pin on the work surface using a bit of flour.
  If you want to imprint the tart pan’s shape on the edges, it’s advisable to use this method:
  
  – thoroughly butter and flour the tart pan, especially the edges;
  
  – place two strips of parchment paper on it in an X shape, long enough and about 1.2 inches wide each;
  
  – cover the two strips and only the base of the tart pan with a circle of parchment paper.
  

  

• Wrap the dough around the well-floured rolling pin and gently unroll it directly onto the tart pan, making sure not to move the underlying parchment paper disc and two strips.
  
  Alternatively, you can roll it out directly on a sheet of parchment paper and transfer it all to the tart pan.
  
  Remember the tart must contain the cream and strawberries, so create edges about 1 inch high.
  
  Prick the base with the prongs of a fork.
  

  

• The tart should be baked alone, so to prevent it from puffing up, cover it with another parchment paper disc containing 5-6 handfuls of dried beans.
  
  Once used this way, the dried beans are no longer edible.
  
  Transfer the tart pan to the center of the oven and bake for 15 minutes at 356°F.
  
  After this time, remove the pastry from the oven, discard the sheet containing the beans, and continue baking for a few more minutes until the previously covered base is cooked without coloring.
  
  Adjust according to your oven.
  

  

• Let cool completely before removing the tart from the pan.
  

  

• Place the now-cold pastry disc on the serving plate.
  
  The cream, which will have slightly solidified upon cooling, should be worked with electric beaters until it reaches the desired consistency.
  

  

• Fill the pastry shell with the cream.
  
  If desired, a piping bag can be used to create cream tufts in areas that will remain visible even after adding strawberries on top.
  

  

• It’s now time to decorate the tart.
  
  To prevent the strawberries from releasing water on the cream, quickly rinse them under running water and then dry.
  
  Slice them up and decorate the tart as desired.
  

  

• Let’s move on to preparing the glaze.
  
  To enhance the strawberry flavor, it’s advisable to prepare a strawberry jam glaze to shine the fruit.
  
  For this purpose, combine in a saucepan the strawberry jam, a level tablespoon of sugar, a tablespoon of water, and a splash of lemon juice (about half a tablespoon). Cook over moderate heat while stirring for two minutes from boiling point.
  

  

• Wait a few minutes and then, with a brush, while the glaze is still warm, brush the surface of the strawberries.
  
  The cold tart with milk cream and strawberries is thus ready.
  
  Before serving, let it chill in the fridge for a few hours.