During the height of strawberry season, I made a strawberry-rhubarb tart. First, I made a pâte sablée, the sweet and made-with-eggs crust that I somehow had never bothered to make, mostly in trying to perfect the flaky crust. Next, I made a pastry cream but substituted buttermilk for the milk or cream (out of principle: I wanted a tangy cream), and tapioca flour for cornstarch (out of necessity: I bought a whole box last summer for peach pie and have no cornstarch at home). Right as the vanilla bean-buttermilk mixture was about to separate (think of heating yogurt), I added the eggs and tapioca. The separation of the buttermilk was a first moment of doubt, the stickiness of the tapioca in the cream a second. But, once settled, the pastry cream was incredible.
Tart crust baked, cooled and filled with pastry cream, I topped it with strawberry lightly macerated in lemon juice and sugar and added one-inch lengths of rhubarb cooked in sugar until just soft.
If was really good. Really really good. I brought an 8" tart to work and it was gone (with four of us) by the end of the day.
On another note, today: Grilled nectarines. Vanilla ice cream. That after chorizo and pattypan squash grilled was really really good (I'm in love with my hibachi). Think warm peach pie without the work and crust.