Preheat the oven to 350°F.

1. For the pastry, mix together the butter and sugar in a robot.

2. Add the egg and then the flour previously mixed with dried basil, and mix.

3. Shape the pastry into a ball and wrap it in plastic wrap. Refrigerate for 40 minutes.

Meanwhile, prepare the pastry cream:

4. Mix together the egg yolks and sugar, add the cornstarch and dilute completely. Add the vanilla extract.

5. Heat the milk to a boil. Pour the boiling milk over the egg yolk mixture and whisk vigorously to remove lumps.

6. Pour this mixture back into the saucepan and bring to a boil again. Set aside off the heat.

7. Roll out the basil pastry and fill your tart mold. Fill the tart with cooled pastry cream up to half height.

8. Bake for 20 to 30 minutes and let cool completely.

9. Cut the strawberries into thin slices and arrange them nicely on top of the tart. Decorate with fresh basil leaves.