Fresh Strawberry Custard Pie

 

• SHORTBREAD CRUST:
• 2 cups all-purpose flour
• ½ cup confectioners’ sugar
• 1 cup unsalted butter, softened
  
• CUSTARD FILLING:
• 2 cups whole milk
• 6 large egg yolks
• ⅔ cup sugar
• ¼ cup cornstarch
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• ¼ teaspoon kosher salt
  
• TOPPING:
• 4 to 5 cups sliced fresh strawberries
• 2 tablespoons apricot preserves

Instructions

1. Preheat oven to 350°. Spray an 11-inch round tart pan with baking spray with flour.
2. For crust: In the work bowl of a food processor, pulse together flour and confectioners’ sugar. Add butter, and pulse until mixture is crumbly. Press mixture into bottom and up sides of prepared pan.
3. Bake until lightly browned, 12 to 15 minutes. Let cool completely.
4. For custard filling: In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Add vanilla bean and reserved seeds and salt; cook over medium heat, whisking constantly, until custard simmers and thickens, about 10 minutes. Remove from heat; discard vanilla bean. Pour filling into prepared crust. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until chilled, about 4 hours.
5. For topping: Place a row of strawberry slices down center of tart with tips slightly overlapping. Repeat procedure with next row of strawberry slices facing opposite direction. Repeat rows until entire tart is covered.
6. In a small microwave-safe bowl, melt preserves. Brush over strawberry slices.