The Shortbread Crust:

1. Preheat your oven to 400 degrees F.
2. In a food processor, process the flour, sugar and salt for about 10 seconds.
3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
4. Add the egg yolk and process again until the egg is thoroughly combined.
5. Press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Make sure to prick the tart with a fork several times while baking, and watch it carefully.
6. Remove from tart pan and cool.
7. Set aside.

The Cream Filling:

1. In a saucepan mix together sugar, corn starch, flour and salt.
2. Then stir in the cream and vanilla, turning the stove to medium heat. Stir constantly and bring to a boil, then reduce heat. Stir until thick.
3. Adding the egg: you don’t want to add the egg directly to the hot cream mixture or it will cook/curdle. So take a little of the hot mixture (about 1/4 cup) and let it cool slightly for a few minutes, then whisk this warm cream with the eggs. Mix well.
4. Then return this mixture to the saucepan, stir, and bring to a boil. Continue to stir constantly.
5. Remove the filling from heat, let cool slightly then add the sour cream and mix well. I used a hand blender to make a creamy consistency.
6. Now it’s time to chill the creamy filling: To chill, I cover with tightly with plastic wrap, creating a seal on the filling mixture, then put it in the fridge for about 30 minutes.

The Strawberry Topping:

1. Cut 2 1/2 cups of strawberries into quarters. Set aside.
2. Take the other 1/2 cup of strawberries and puree. I used a hand blender to do this.
3. Put the strawberry puree and water into a saucepan and bring to a simmer.
4. In a separate bowl, combine sugar and corn starch. Then add this to the strawberry puree.
5. Stir constantly until sauce thickens. Set aside to cool.
6. Once the sauce has cooled, pour it over the cut strawberries, and mix well.

Putting the Strawberry Cream Tart Together:

1. Pour the cream filling mixture into the baked and cooled tart shell.
2. Add the strawberries mixture.
3. Let rest for 30 minutes then serve. Or if you would like to serve it chilled, put it in the fridge for 30 minutes to 1 hour.
4. Enjoy!