Make the crust: In a bowl, mix flour, sugar, and salt. Add cold butter and rub with fingers until the mixture looks like coarse crumbs. You’re aiming for pea-sized bits.

Bind the dough: Drizzle in water a little at a time until the dough just comes together. Don’t overwork it or it’ll taste like cardboard. Wrap and chill for 30 minutes.

Bake the crust: Roll the dough into a circle and fit it into a tart pan. Poke small holes with a fork. Bake at 375°F (190°C) for 12-15 minutes until lightly golden. Let cool completely.

Prepare the custard: Whisk eggs, milk, cream, sugar, vanilla, and salt until smooth. The goal is a silky mixture, not scrambled eggs with dreams.

Bake the custard: Pour custard into the cooled crust. Bake at 325°F (165°C) for 25-30 minutes until the edges are set but the center still wobbles slightly. Cool to room temp, then refrigerate for at least 2 hours.

Assemble the tart: Arrange strawberry halves on top in a pretty pattern. If you’re fancy, glaze with warm apricot jam brushed over the fruit for extra shine.

Finish and serve: Garnish with mint if you’ve got it. Slice, plate, and enjoy the creamy yum without guilt spiraling out of control.