1. Add the flour, sugar, and salt to a large bowl and mix until combined. Add the butter in small pieces and cut with a pastry blender or knife into pea-sized pieces. Gradually add the ice water and mix in until the dough starts coming together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 40 minutes.

 

2. While the dough is chilling, make the crème pâtissière. Add the milk to a pot. Cut the vanilla bean pod lengthwise in half and scrape out the seeds, add both to the pot with the milk, whisk and bring slowly to a boil. When the milk is boiling, turn off the heat and remove the pot from the stove. Let cool down a bit. Add the egg yolks and sugar to a mixing bowl and mix on high speed for about 10 minutes until light and fluffy. Add the flour and lemon zest and mix in well. Remove the vanilla bean from the milk (you can wash it and use it for vanilla extract or vanilla sugar – do not throw it away!). Continue mixing the egg yolk mixture, then slowly add the warm milk and mix on a lower speed until well combined. Pour the mixture back into the pot and reheat until the mixture starts to thicken and bubble. Let cook for a minute until nice and thick. Remove from the heat and place a piece of plastic wrap on top of the crème pâtissière so it does not form a skin. Let cool down completely.

 

3. Continue with the crust by lightly greasing a 9 inches tart tin with a loose bottom and set aside. Roll out the dough on a floured surface slightly larger than the tart tin. Place the dough in the tin and press to the bottom and sides. Prick with a fork several times. Let the dough overlap a bit and place in the fridge for another 30 minutes.

 

4. Preheat the oven to 375°F (190°C). Place a piece of parchment paper on the dough and fill with baking beans. Blind bake the pie crust for 15 minutes, remove the paper and baking beans and bake for another 8-12 minutes – the crust should have a nice golden color but not too dark. Take out of the oven and let cool down completely.

 

5. Wash and dry the strawberries, remove the green parts. If you have small strawberries use them as they are, if you have bigger ones I recommend cutting them in half. 

 

6. Pour the crème pâtissière into the cooled crust and smooth out the top. Place the strawberries on top – start in the center and work your way to the edge of the tart. The crème pâtissière is ideally covered completely with strawberries. Warm the jelly and mix with the water. Brush the strawberries and let dry.