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1
First, make the tart crust.
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2
Cream the butter in a bowl, add the sugar, and mix well.
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3
Next, add the egg and mix until creamy.
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4
Add the sifted flour into the mixture from Step 1.
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5
Add the vanilla and fold.
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6
Clump the dough together and chill in the refrigerator for about 30 minutes to an hour.
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7
While chilling the dough, make the custard cream.
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8
Put the milk in a pot and heat until just before it starts to boil.
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9
Combine the egg yolk, sugar, and flour in a bowl and mix well.
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10
In the bowl from Step 3, add the warmed milk and mix well.
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11
Next, return the mixture to the pot you heated the milk in and simmer the mixture.
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12
Add the butter to the pot.
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13
Once the butter melts, turn off the heat.
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14
Stir occasionally as the mixture cools.
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15
Roll the chilled crust dough out into a circle large enough to fill the tart pan.
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16
Line the tart pan with the dough and cut off any excess dough.
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17
Poke the bottom of the crust all over with a fork.
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18
Cover the top with aluminum foil and pour in the pie weights.
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19
Bake at 180C for 10 minutes.
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20
Remove the weights and foil and bake for another 5 minutes.
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21
Once baked, fill the tart with the custard cream.
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22
Arrange the strawberries on top.
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23
Brush heated strawberry jam over the top and enjoy!
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24
With the remaining egg white, you can make Pound Cake with Leftover Egg Whites.
