Lightly butter the tart pan. I used an 18 cm aluminum tart pan with a removable bottom as it helps you remove the tart from the pan and serve it without breaking it.

Gather all the ingredients. If possible, keep all ingredients chilled in the refrigerator until ready to start. Cut the butter into small cubes. Crack the egg yolk into a small bowl. Sift the flour.

Place the ingredients in the order of butter, sugar, flour, and egg yolk into the bowl of the food processor.

Using only the pulse setting, pulse until the mixture resembles breadcrumbs. If it seems too dry, add one tablespoon of cold water and pulse a few times. If it holds together, it doesn’t need more water.

Avoid overmixing. Too much handling can result in hard pastry. So stop mixing when you obtain a sandy texture. It gets the shape when pressed together.

Remove it from the bowl to a sheet of plastic wrap. Bring it together in a ball using your hands.

Place a second sheet of plastic wrap over it and then slightly press on it to create a round disk. Chill the dough for a minimum of 1 hour or up to overnight before rolling. It can be kept in the refrigerator for up to three days.

Once the dough has chilled and rested, take it out from the fridge and place the disc onto a work surface. Let it sit on the counter for a few minutes to soften slightly for easy rolling. Using a rolling pin, roll out the dough about 2 to 3 cm bigger than the size of your baking pan.

Your dough should be large enough to push up the sides of your pan. If the dough is too soft, put it back into the refrigerator.

Peel off the top sheet of plastic wrap, then carefully lift the dough into your tart pan and place it back on. That is the easiest way to transfer the dough from the counter to the pan. Gently but firmly and evenly press the dough onto the bottom and sides of the pan.

Remove the second sheet of plastic wrap. Gently press the edges down to fit in the pan.

Trim off the excess dough either by running your rolling pin over the edges or cutting it off with a sharp knife. If any cracks are visible, seal them by pressing a bit of the excess dough into them with your fingers to fill it in.

Gently poke the crust with a fork. This step is called docking and it allows the steam to escape so that the pie crust doesn’t puff up in the oven.

Place back in the fridge for at least 1 hour, or up to 24 hours. Cover it with plastic wrap so that the pastry doesn’t dry out. Chilling the dough before baking prevents it from shrinking.

Preheat the oven to 190ºC and place the rack in the center.

When the oven is ready, cover the dough with a sheet of parchment paper large enough to cover all the dough. And then fill the crust with pie weights, dried beans, or uncooked rice. Make sure they are evenly distributed over the entire surface, not just scattering.

Bake the tart shell for 10 minutes, then remove the parchment paper and weight and continue baking for another 5 to 10 minutes until the bottom of the crust feels dry to the touch.

Remove from the oven and place on a wire rack to cool completely before filling it with the almond cream. The crust can be frozen for up to two weeks if wrapped well.

In a food processor, cream the soft butter and sugar until soft and creamy. You can also do it in a mixing bowl with a hand mixer.

Add the Almond Meal. Slowly mix until a thick paste comes together.

Directly spread the filling around the bottom of the par-baked tart crust with an offset spatula or the back of a spoon.

Bake for another 35 to 40 minutes at 170C. The almond filling should have puffed up and looked golden. Allow to cool, then fill and finish making your tart!

In a large Pyrex bowl, whisk egg yolks, sugar, and vanilla extract together until smooth.

Sift the corn flour into the egg mixture. Whisk vigorously until smooth.

Continually whisking, pour the milk, mixing until smooth.

Microwave on 500w for 2 minutes and then in 30-second increments, whisking after each burst, until the pastry cream is thick. In my microwave, this took 4 minutes in total.

Remove from the microwave, and whisk well to smooth out any lumps.

Add the butter pieces and whisk them into the pastry cream until smooth.

Press plastic wrap to the surface of the cream to stop it from forming a skin and store in the fridge until cool.

After cooling, pipe the shell with pastry cream. Or you could just spoon it in and gently smooth it down.

And then pipe with whipped cream, if using

I used 25 small-size strawberries for this cake. Wash the strawberries and then pat them dry with paper towels, making sure to absorb as much water as possible. Let them dry completely on fresh paper towels before use.

Remove the hull and cut the strawberries into halves.

Next, arrange your strawberries on top of the cream, as you like.

Dissolve the honey with hot water in a small bowl to make honey syrup glaze. Brush it over the strawberries while still warm.

Refrigerate the tart for at least an hour before serving.

Serve & Enjoy!