Blend flour, salt, and sugar in a food processor. Add cold butter and pulse until crumbs form. Mix egg yolk with cold water and add to flour mixture to form dough. Chill for 30 minutes.

Preheat oven to 350°F (175°C). Grease tart pan with butter or cooking spray.

Roll out dough on a floured surface into a circle ⅛-inch thick. Transfer to tart pan, pressing gently. Trim edges.

Blind bake crust with parchment and weights for 15-20 minutes until edges are golden. Remove weights and bake for another 5-10 minutes until fully hardened. Cool completely.

Heat milk in a saucepan over medium heat until simmering. In another bowl, whisk egg yolks, sugar, and cornstarch. Add hot milk gradually to yolks, whisking constantly. Return to saucepan and cook until thickened, about 5 minutes. Cool.

Gently fold in whipped cream into cooled custard until fully combined.

Pour custard into cooled tart shell and smooth out. Let set at room temperature for 20 minutes, then refrigerate for at least 2 hours.

Top with sliced strawberries and sprinkle edible rose petals for decoration before serving.

Serve chilled by slicing the tart into wedges. Enjoy.