Ingredients:
FOR THE STRAWBERRY CURD
2 1/2 cups strawberries, washed and trimmed (mine we're very small berries, if yours are medium or large, cut into quarters)
1/2 cup sugar
1 1/2 tbsp cornstarch
1 tbsp lemon juice
3 egg yolks
4 tbsp butter
FOR THE CRUST
1 1/4 cup softened unsalted butter
1/2 cup sugar
1 tbsp pure vanilla
1 3/4 cup flour
1/4 tbsp salt
Instructions:
1. First make the curd. Puree strawberries in blender then add to a small pot. Stir in the sugar and cornstarch, then whisk in the lemon juice and egg yolks. Once all is combined bring to the stove over medium heat and whisk constantly until thickened, about 5 minutes. Remove from heat and stir in the butter until combined. Transfer curd to a bowl and cover with plastic wrap pressing the plastic down until it touches the curd to avoid a film on top. Refrigerate for 2-24 hours.
2. Now make the crust. In the bowl of your mixer, add the butter, sugar, and vanilla, and mix on low until evenly combined. Add the flour, salt, and mix until everything is combined. If the dough seems crumbly, you may need to use your hands to bring it together. Do not over-mix. Take a small lump of the dough and place it into a tart pan with removable bottom, and press the dough evenly into the bottom and sides. Try to make the dough about an ⅛th-1/4 inch thick all over. Trim any excess from the edges of the tart. (I had a bit of the dough left over and used it to make a few cookies.) With the tines of a fork, prick the bottom of the tart shell all over, and place in the refrigerator for 40-60 minutes, or until completely firm. Once the dough is thoroughly chilled, place on a baking sheet and bake for 20 minutes at 350 degrees, or until the edges are golden brown and the center looks dry and lightly golden. Then cool, and place in fridge for 1 hour.
3. Use the curd to fill the crust and decorate if desired. Refrigerate until ready to enjoy!