Deconstructed Strawberry Custard Tart

Shortcrust Pastry

• 1 oz sugar
• 1 lemon
• 2 oz unsalted butter, softened, in pieces
• 2 egg yolks, from large eggs
• 1 vanilla bean pod, seeds only
• 1 pinch salt
• 4 oz all-purpose flour

Custard Cream

• 3 gelatin sheets (approx. 2 g each)
• cold water, to soak
• 14 oz whole milk
• 4 egg yolks, from large eggs
• 2 oz sugar
• 1 oz all-purpose flour
• 2 tsp corn starch
• 1 pinch salt
• 3 ½ oz heavy whipping cream, chilled
• 9 oz mascarpone
• 1 tsp vanilla sugar (see Tip)

Strawberry Sauce

• 2 oz sugar
• 2 oz water
• 1 tsp lemon juice, freshly squeezed
• 9 oz fresh strawberries, halved