Strawberries and Cream Tart

1. Put the flour and sugar in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. About 30 or so pulses. Pulse in the egg until the mixture comes together.
2. Turn the dough out onto a floured surface and bring together with your hands. Knead into a smooth flat disk. Wrap in plastic and refrigerate for 30 minutes (or overnight.)
3. Preheat the oven to 375F
4. Roll out the dough to fit your 9 or 10 inch tart pan and pat in place. (I like to use tart pans that have the removable bottoms, so you can easily pop out the tart for easy cutting and pretty presentation.) Patch any tears with your fingers. Pierce the bottom all over with a fork, and then place a piece of crumpled parchment paper on top. Fill with dried beans, which will prevent the crust from puffing as it bakes. Bake for 15 minutes. Then remove the beans and paper, and bake a further 5-10 minutes, until the pastry is firm and dry to the touch. It will still be pale. Set aside to cool on a rack.

Filling

1. To make the filling, put the cream in a mixing bowl, along with the vanilla extract. Whisk in the pudding mix, whisking gently until the mixture thickens. This doesn't take long, maybe about a minute or two. DO NOT be tempted to try to whip this mixture, the pudding mix will thicken it instantly without whipping. When the mixture is thickened, spread it into the cooled crust.
2. Top with the berries, and dust with powdered sugar.