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1
Make the tart crust.
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2
Bring the butter to room temperature and mix until creamy.
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3
Add the sugar and egg yolk and mix again.
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4
Add the vanilla extract.
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5
Divide the flour into about 3 portions and gently mix one portion at a time with a rubber spatula.
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6
Press the dough into a sheet shape and wrap with plastic wrap.
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7
Chill in the refrigerator for at least 30 minutes.
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8
Make the almond cream.
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9
Bring the butter to room temperature and mix until creamy.
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10
Add the sugar and beaten egg a little at a time.
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11
Add the rum and almond powder.
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12
Mix.
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13
With plastic wrap on top of the dough, use a rolling pin to roll out the dough.
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14
Line the pan with the dough and press firmly into the sides.
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15
Remove the wrap, cut away the excess dough with a knife, and poke holes all over the dough.
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16
Pour in the almond cream from Step 5 and bake in an oven at 180C for about 20 minutes.
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17
While the tart is baking, make the custard cream.
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18
Put the egg, sugar, cornstarch, and 100 ml of milk into a heatproof bowl and mix.
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19
Heat in a microwave at 700W for about 1 minute.
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20
Mix well, add the remaining 100 ml of milk, and heat for another minute.
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21
Mix well once again, heat in the microwave for another minute, and mix well.
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22
Add the vanilla extract and rum.
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23
If you get lumps, strain the mixture.
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24
Once the tart is baked, pour the custard from Step 11 onto the tart.
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25
Cut the strawberries in half and arrange on the top to finish!
