Strawberry Brioche Tarts

Ingredients

• 2 1/2 cups (313g) all-purpose flour, divided
• 1/4 cup (50g) plus 2 teaspoons (8g) granulated sugar, divided
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 3/4 teaspoons (5.25g) kosher salt (see note 1)
• 1/3 cup (80g) warm whole milk (120°F/49°C to 130°F/54°C)
• 3 large (150g) eggs, room temperature and divided
• 1 large (19g) egg yolk, room temperature
• 6 tablespoons (84g) unsalted butter, softened
• 8 ounces (226g) fresh strawberries, sliced lengthwise, 1/8-inch thick
• 1 1/2 teaspoons (7.5g) fresh lemon juice
• 1/8 teaspoon ground black pepper (optional)
• Lemon Pastry Cream (recipe follows)
• 1 tablespoon (15g) whole milk
• pearl sugar (for dusting)
• 2/3 cup (160g) whole milk
• 3 tablespoons (36g) granulated sugar
• 2 teaspoons (6g) cornstarch
• 2 teaspoons (4g) packed lemon zest (about 2 medium lemons)
• 1 teaspoon (3g) all-purpose flour
• 1/8 teaspoon kosher salt (see note 1)
• 2 large (37g) egg yolks
• 1 tablespoon (14g) unsalted butter