1 pound of strawberries Chef Jeff’s Chocolate Mint Ceramic balls (or dry beans) for baking crust
Crust:
Dice butter and mix with flour and salt until grainy.
Add egg yolk, then assemble the dough into a ball.
Mill the dough by pressing the palm of the hand on the edges of the dough to make it smooth. Repeat 4-5 times.
Assemble the dough into a ball and let rest 2 hours.
Crème Pâtissière:
In a small saucepan, bring milk to a boil with the vanilla bean (cut in half) over medium heat.
Meanwhile, whisk egg yolks and sugar in a small bowl. Add flour, mixing until smooth and free of lumps.
Thin egg-yolk mixture with approximately 1/4 cup of warm (not boiling) milk mixture.
When remaining milk begins to boil, add it to egg-yolk mixture, and stir well.
Return to saucepan, and place over high heat.
Cook, whisking constantly, until pastry cream thickens and boil (approx one minute.) Turning the pan as you whisk helps to easily reach all areas of pan.
Put into a bowl and let cool.
Assembly:
Roll the dough into a large disc and place into pie plate. Line with parchment paper and fill with ceramic balls or dry beans.
Cook in the oven 350f for 25mn.
When it's done cooling down put the crème pâtissière inside.
Chop the mint and add on top of crème.
Cut the strawberries in half and place on pie (working from the outside in, in a circular pattern).
