Heat <quantity>160<unit>g</unit></quantity> of heavy cream in a saucepan over medium heat just until it starts to simmer

Pour the hot cream into a bowl with <quantity>70<unit>g</unit></quantity> of white chocolate chips and combine

Mix with a hand blender until homogeneous

Cover the bowl with clingfilm and pinch holes in it

Place the mixture in the refrigerator for 1h to chill

Scrape the seeds from <quantity>⅓</quantity> of a vanilla bean

Add <quantity>500<unit>ml</unit></quantity> of milk to a small pot and add the vanilla seeds. Bring to a simmer over low heat

Add <quantity>140<unit>g</unit></quantity> of sugar to a bowl together with <quantity>130<unit>g</unit></quantity> of egg yolk. Whisk to combine

Add <quantity>50<unit>g</unit></quantity> of cornstarch and whisk until there are no lumps

Pour half of the hot milk and whisk to combine

Return the mixture to the pot with the remaining ½ of the milk. Whisk over low heat until it begins to thicken. Stir with a spatula to get a thick and smooth cream

Spread the cream on a tray to cool down quickly

Cover with clingfilm in contact with the surface

Refrigerate until cool

Add <quantity>120<unit>g</unit></quantity> of room temperature butter and <quantity>100<unit>g</unit></quantity> of caster sugar to a stand mixer bowl

Mix on high speed with paddle attachment until pale yellow

Add <quantity>1</quantity> egg and mix to incorporate

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour and <quantity>½<unit>tsp</unit></quantity> of flaky salt and mix until smooth

Wrap the dough in cling film and refrigerate it until firm

Prepare 2 double layers of cling film over a countertop

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Remove the dough from the refrigerator, place on a double layer of the cling film and cover it with the other layer

Roll out the dough with a rolling pin until it is large enough to cover the bottom and sides of a medium pie dish

Transfer the dough to a removable bottom tart pan using the cling film. Lightly press the sides to set and remove the remaining clig film

Gently press the sides to make it evenly thick and trim off any excess dough

Bake the dough for 5m until still soft

Remove the dough from the oven and pierce with a fork to prevent air bubbles from deforming the crust

Bake it for 15m until golden. The sweet pastry crust is ready

Transfer the cream to the bowl of a stand mixer and beat with the whisk attachment on medium speed

Add <quantity>50<unit>g</unit></quantity> of butter and whisk until combined. The pastry cream is ready

Transfer the chocolate mixture to a large bowl and whisk until fluffy and thick. The white chocolate chantilly is ready

Spread the Pastry Cream in the Sweet Pastry Crust with an offset spatula, leaving the center higher

Half and trim <quantity>500<unit>g</unit></quantity> of strawberries

Unmold the pastry crust and transfer to a serving dish

Arrange the strawberries over the tart until all the cream is covered

Brush the strawberries with fruit glaze as needed

Top the tart with the White Chocolate Chantilly. The strawberry tart is ready

Enjoy this indulgent dessert!