Step by step recipe:

1. 35 min.
   Prepare 700 g Confectioner's custard (Crème pâtissière, or French pastry cream), cover and leave to cool, stirring from time to time with a whisk.
2. 1 hour
   Roll out the sweetcrust pastry, line the tart tin or mould, then bake blind. Leave to cool on a wire rack.
3. 20 min.
   If possible, seal the bottom of the pastry case with 50 g white chocolate.
4. 10 min.
   Spread 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) in an even layer in the bottom of the tart.
   
   It is not essential, but this is easier with a forcing bag.
5. 10 min.
   Cut the stalks off the strawberries and arrange them on top of the custard layer.
   
   There are various ways to do this. The simplest, in my opinion, is to stand whole fruit vertically and work inwards towards the centre.
6. 10 min.
   Then finish with a few strawberries cut in half vertically to form a sort of flower in the centre.
7. 5 min.
   You can glaze the tart if you wish, but this is not essential.
   
   Keep in the fridge, but remember to take it out 30 minutes before serving.