For the pâte sablée:

1. Sift the flour over a salad bowl. Cut the butter into small pieces and work it with your fingertips with the flour until you get a sandy texture.
2. Dig a well in the center and break the egg . Pour the sugar and mix all the ingredients with your fingertips. Don’t overmix. Flatten the dough with your hands unil it comes together. Roll into a ball, then quickly flatten the dough between two sheets of cling film. Refrigerate for 30 minutes.
3. Preheat the oven to 350°F (180°C). Grease a 9 or 11-inch tart pan with removable bottom.
4. Using a rolling pin, flatten the dough between the sheets of cling film into a large disc. Remove cling film and transfer the dough into the tart pan. Line the bottom of the crust with a piece of parchment paper and spread ceramic pie weights on top. Bake for about 15 minutes, until lightly golden. Cool for a few minutes, then transfer to a cooling rack to cool completely.

For the pastry cream:

1. Pour the milk into a saucepan together with the vanilla pod and seeds. Stir and heat the mixture over medium-low heat until it slightly starts bubbling.
2. Meanwhile, whisk yolks and sugar in a bowl until pale and fluffy. Whisk in the flour and cornflour. Very gradually pour the hot milk over the yolk mixture, whisking constantly.
3. Pour the mixture back into the saucepan, and cook for about 3 minutes, stirring constantly. Turn off the heat, stir in the butter and Grand Marnier if using, and stir well. Remove the vanilla pod, and transfer the pastry curd into a cold bowl. Cover with cling film, creating contact with the cream.

To assemble the tart:

1. Spread the pastry cream over the crust, then arrange strawberries cut in halves or slices over the cream.
2. Sprinkle with some crushed pistachios and enjoy.**