Strawberries and Cream Tart

Pate Sucree
1 Cream together the butter, sugar, and salt on medium speed for 2 minutes or until well blended and pale.
2 Scrape the sides and bottom of the bowl with a rubber spatula.
3 Add the flour and beat on low speed just until well mixed.
4 Add the egg yolk and vanilla and continue to mix on low until the dough comes together.
5 Lightly butter a 10 inch tart or pie pan.
6 Push the dough into the pan and up the sides keeping it as even as possible.
7 Put the shell in the freezer while you preheat the oven to 350F.
8 Bake for 30 minutes, or until golden brown.
Creme Patissiere - may be made 3 days ahead
1 Mix the 1/2 cup sugar, flour, and milk in a microwave safe bowl.
2 Whisk until well blended and microwave for 10 minutes or until it begins to thicken, stirring every minute.
3 Beat egg yolks.
4 Add about a cup of the hot liquid to the yolks a little at a time to bring the temperature of the yolks up - whisk constantly.
5 Add the warmed yolk mixture back to the bowl, whisking constantly to keep the eggs from curdling.
6 Microwave for about three minutes more, whisking every minute or so.
7 Stir in the marshmallow syrup.
8 Butter a piece of plastic wrap and push lightly on top of the pastry cream.
9 Refrigerate until needed.
Assemble the Tart
1 Spread the creme patissierie in the tart crust evenly.
2 Arrange the strawberries over the cream.
3 Warm the raspberry jam in the microwave until it liquefies and begins to bubble.
4 Brush over the strawberries.
5 Cover and chill about 4 hours before serving.