Preheat your oven to 180°C (350°F).
Blind bake the tart shell for 15 minutes until lightly golden.
In a saucepan, heat the milk until just boiling.
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually add hot milk to the egg mixture, whisking continuously.
Return the mixture to the saucepan and cook over medium heat until thickened.
Stir in vanilla extract and let the cream cool completely.
Once cooled, whip the heavy cream and fold it into the pastry cream.
Spread the pastry cream into the cooled tart shell.
Top with halved strawberries and garnish with mint leaves.