Place <quantity>100<unit>g</unit></quantity> of softened unsalted butter and <quantity>60<unit>g</unit></quantity> of white sugar in a bowl. Mix with a rubber spatula until the sugar is completely incorporated

Add <quantity>1</quantity> egg and mix to combine until you get a silked cream

Add <quantity>165<unit>g</unit></quantity> of all-purpose flour and <quantity>20<unit>g</unit></quantity> of almond flour. Mix until you get a coarse texture

Knead the dough gently with your hands until it becomes smooth. Avoid over-kneading it

Place the dough in a container, cover, and let it rest in the refrigerator for 2h until firm

Boil <quantity>500<unit>ml</unit></quantity> of milk

Scrape the seeds out of <quantity>1</quantity> vanilla bean

Add the vanilla seeds to the milk, bring to a soft boil

Hydrate <quantity>3</quantity> gelatin leaves in a small bowl of water

Add <quantity>4</quantity> egg yolks and <quantity>85<unit>ml</unit></quantity> of white sugar to a bowl. Whisk until combined

Add <quantity>55<unit>g</unit></quantity> of sieved all-purpose flour

Whisk to combine

Pour <quantity>⅓</quantity> of the milk into the bowl to warm up the yolks. Whisk continuously and keep the heat on

Add the tempered mixture of the bowl to the boiled milk. Let it boil for another 5m, whisking constantly until it thickens

Remove from the heat and add <quantity>75<unit>g</unit></quantity> of butter. Mix until fully combined

Add the gelatin leaves to the pot

Whisk to incorporate

Transfer to a recipient and cover it with cling film, pressing it against the surface to prevent a skin from forming

Place it in the refrigerator while it's still hot

Whisk <quantity>37.5<unit>g</unit></quantity> of chantilly cream

Beat the chilled custard in a stand mix with the whisk attachment and slowly add the whipped cream

Move to a serving bowl. The vanilla custard is ready

Flour the clean work surface and knead the dough. Use a rolling pin to roll out the dough until it's about <quantity>5<unit>mm</unit></quantity> thick

Measure the circumference of the dough using a <quantity>15<unit>cm</unit></quantity> diameter tart mold. Increase it by <quantity>4<unit>cm</unit></quantity> to make a disk and trim the extra dough

Flour a baking tray and place the dough into the mold, pressing it against the sides

Trim the excess dough and press it against the sides again

Pierce the dough with a fork

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Let the dough rest in the refrigerator for 15m to relax

Bake for 15m until light brown

Place <quantity>25<unit>g</unit></quantity> of heavy cream and <quantity>2</quantity> egg yolks in a bowl. Whisk until completely combined

Remove the crust from the oven and brush with the cream and yolks mixture

Bake the brushed crust 3m until golden brown

Use a grater to trim the crust and even out the edges. The sweet tart crust is ready

Trim and halve <quantity>2<unit>cups</unit></quantity> of sanitized strawberries

Fill ¾ of the Sweet Tart Crust with the Vanilla Custard

Place the halved strawberries on top of the Vanilla Custard, working from the edges to the center

Brush the strawberries with fruit glaze

Garnish with meringue kisses, pistachios, and basil leaves to taste. The strawberry tart is ready

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