For the Crust: Coat the inside of a 9-inch (23 cm) fluted, loose-bottom tart pan or a tart ring placed on a parchment lined half-sheet baking pan. Make the crust as directed in our Crostata & Tart Crust recipe. Roll the dough out on lightly floured surface to a 1/4-inch (6 mm) thickness and fit it into the pan, trimming the edges. Refrigerate the tart for about 30 minutes or until firm, or freeze for 15 minutes. Meanwhile, position rack in middle of oven. Preheat oven to 375°F/190°C. Line the tart with foil or a paper coffee filter, fill with pie weights, and bake for about 10 to 12 minutes or until the crust is dry to the touch. Remove pie weights and continue to bake for about 3 to 5 more minutes or until crust is light golden brown. Cool completely on rack.

For the Pastry Cream: Make the pastry cream and pour into cooled crust. Allow to sit at room temperature to allow most of the heat to disperse, then chill until cold and firm.

For Assembly: Meanwhile, hull the berries and review the video tutorial if you haven’t already. I will also try to explain how to make the strawberry roses in words: place a hulled strawberry, flat stem side down, on the table in front of you. Use a sharp small paring knife to cut “petals” one by one all around the base of the berry, starting about halfway up the berry. You might get 4 or 5 “petals” in this first ring. Gently press the “petals” outwards, then begin another row/ring above the first, creating petals in-between the initial row. You might only get two rows out of the berry, maybe three. When done, use the paring knife to go straight down and carve around the point of the berry to remove it to create that center space in the berry. Use image for inspiration. Feel free to use your fingers and the knife to help arrange the petals, pressing them this way and that to create the look you want. Once done with all the berries, nestle the berries next to one another on top of the pastry cream. The tart is now ready to serve and is best kept chilled until serving time, which will optimally be within 6 hours.