Preheat oven at 350°F ; line the pastry in the tart tin and cover it with non-stick paper. Cover the paper with dried beans or rice so that the weight will keep the pastry from rising. Bake the pastry for 20 minutes and take it out from the oven.
Meanwhile, wash and core the strawberries ; cut them in 2 parts lengthwise.
Bring the milk to the boil and whisk the egg yolks with the sugar until the mixture gets clearer and a bit frothy ; add the starch and mix to obtain an homogeneous mixture.
Pour the hot milk little by little, turning with the whisk. When finished, pour the mixture back in the milk saucepan ; put on a low
medium flame and whisk until the mixture gets thicker (reckon 3 minutes). Take off from flame, add the butter and turn until melted and incorporated. Let it cool down for a few minutes.
When the pastry is cooked, get it out from oven and pour the cream ; spread it evenly on the tart and let it cool down.
Display the strawberry halves in circles on the cream and refrigerate for a little while.