The quintessential strawberry tart, classically French, with a shell that’s buttery yet crisp and delicate. For contrast there is a sweet light layer of pastry cream to cushion the fresh strawberries gleaming beneath a shiny glaze. It is so simple, with just a few components in complete harmony. This recipe makes two 10-inch tarts. Freeze the other half for up to one month, or use it to make the Raspberry Almond Tart, both recipes were featured on the second issue of Desserts Magazine.