Erdbeerkuchen (German Strawberry Tart)

Instructions

1. For the shortcrust, mix the all-purpose flour, granulated sugar and fine salt in a bowl. Rub in the cold unsalted butter with your fingertips until it looks like coarse crumbs, then add the beaten egg and press together into a smooth dough without kneading. Flatten into a disk, wrap and chill 30 minutes.
2. Heat the oven to 375°F (190°C). Roll the dough between two sheets of parchment to a 13-inch (33 cm) round, about 1/8 inch (3 mm) thick, and ease it into the tart pan, pressing it up the sides. Prick the base all over with a fork.
3. Line the shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and paper, and bake 8 to 10 minutes more until evenly golden and dry. Cool completely in the pan on a rack, about 30 minutes.
4. For the vanilla pudding, whisk 60 ml of the whole milk with the cornstarch, granulated sugar and egg yolks until smooth. Bring the remaining milk to a simmer with the vanilla bean and its seeds, then remove the pod.
5. Whisk the hot milk into the yolk mixture, return everything to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles for 1 full minute (it will be well above 160°F / 71°C), 3 to 4 minutes. Press plastic wrap onto the surface and cool to lukewarm, about 20 minutes.
6. Spread the vanilla pudding evenly in the cooled shell. Arrange the fresh strawberries cut side down in tight circles over the pudding, starting at the edge. Chill 15 minutes while you make the glaze.
7. For the red glaze, whisk the cornstarch and granulated sugar into the red fruit juice in a small saucepan. Bring to a boil, stirring, and boil 1 minute until clear and thickened. Let it stand 1 minute.
8. Spoon the hot red glaze evenly over the strawberries, starting in the center and working outward so every berry is coated and the gaps are filled. Chill until the glaze is set and the pudding is firm, at least 1 hour, then remove the tart ring and slice with a sharp knife.