In a large bowl, whisk together the egg yolks with 1/4 cup of milk and the cornstarch.

In a saucepan, set over medium -med/low heat, whisk together the sugar with remaining milk and salt. Before it reaches a simmer, but when it is hot, temper the milk mixture into the egg yolk mixture. Do this by pouring a pencil width milk stream into eggs while whisking. Then pour the whole mixture back into pan.

Whisk for 8-10 minutes, until it is thickened into pastry cream.

Remove from heat and whisk in softened butter and vanilla extract until smooth.

Put into a bowl. Press on a layer of plastic wrap to stop a film from forming on top. Then cool in fridge for 45-60 minutes.

In the bowl of a stand mixer, fitted with paddle attachment, cream butter and powdered sugar for 3 minutes on medium high speed.

Scrape bowl and add egg yolk. Then continue beating for an additional two minutes.

Add the flour and ground almonds, along with spice, salt, and vanilla extract. Reduce to low speed and stir until it is just incorporated into a soft dough.

Then press the dough into a 9 inch tart pan and up the sides. Cover with plastic wrap.

Chill for 30 minutes.

Then preheat oven to 375 degrees.

Bake until golden brown, approximately 20-26 minutes.

Allow to cool to room temperature before filling.

When it's ready, use a small mesh sieve to fill pastry cream. This will remove any bits of lemon zest and give you the smoothest pastry filling imaginable. Use a spatula to press all the pastry cream against the sieve to get every bit of it into tart.

Chill tart for 30 minutes.

Preheat oven to 400 degrees.

Meanwhile, roast and cool your strawberries.

Wash, dry, hull, and slice up the strawberries.

Spread them onto a parchment lined baking sheet.

Toss with honey and cut up thyme sprig.

Bake for 15-17 minutes.

Cool Completely. Then mix with fresh strawberry slices. Then use to top the tart.

In a small spice grinder, pulse sumac with granulated sugar.

Dust it over the tart using a small mesh sieve.