Strawberry Tart with Custard

Instructions:

1. Pulse 190g flour, 50g powdered sugar, and 1.5g salt in a food processor. Note: This ensures the sugar is evenly distributed.
2. Incorporate 115g cold cubed butter until the mixture looks like coarse crumbs with pea sized lumps. Work quickly so the butter stays cold.
3. Stir in 1 egg yolk and 30ml ice water. Mix only until the dough just comes together.
4. Press the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
5. Roll the dough out, fit it into the tart pan, and prick the bottom with a fork. Line with parchment and weights. Bake at 190°C (375°F) for 15 minutes. Remove weights and bake for another 10 minutes until the edges are mahogany colored. Cool completely.
6. Whisk 480ml whole milk and 50g sugar in a saucepan over medium heat until it starts simmering.
7. Whisk 30g cornstarch, the remaining 50g sugar, and 3 egg yolks in a bowl. Slowly drizzle in one cup of the hot milk while whisking constantly.
8. Pour the egg mixture back into the pan. Stir constantly over medium heat until the custard thickens and bubbles.
9. Stir in 28g room temperature butter and 5ml vanilla extract. Pour the filling into the cooled Strawberry Tart crust and smooth the top.
10. Arrange halved strawberries on top. Heat 60ml apricot preserves with 15ml water, strain it, and brush it over the berries.