Strawberry Custard Tart

Prepare pastry dough. In a large mixing bowl, cream together icing sugar and vegan butter.

Add egg white and mix.

Slowly incorporate flour in three batches, mixing each time until well combined.

Place dough in refrigerator to rest for at least an hour before rolling out and lining tart pan.

While dough rests, make the custard. Add egg yolks, sugar, and corn flour to another mixing bowl and whip together until color is light and pale.

Add oat milk and vanilla pods to a saucepan over medium heat and bring to a light boil.

Remove saucepan from heat and slowly pour heated oat milk into egg mixture. Pour a little bit at a time while whisking continuously to temper the eggs and avoid cooking them.

Once incorporated, transfer custard mixture back into saucepan and cook over low to medium heat until slightly thickened.

Remove custard from heat and pass through a sieve into a large bowl to achieve a smooth texture.

Add melted vegan butter and mix until well incorporated.

Cover custard with plastic wrap and chill in the refrigerator. Make sure the plastic wrap is touching the surface of the custard to avoid a skin forming on its top.

Make the strawberry juice. Add strawberries and lemon juice to a large bowl and cover with plastic wrap.

Bring a small pot of water to a boil and place bowl of strawberries over it. Make sure bowl does not touch the water but is big enough to sit on and cover the opening of the pot. Leave bowl to steam until strawberries become pale and have released their juices.

Remove bowl from heat, then strain strawberries and juice through a sieve.

Pour in sugar, adding more to your desired sweetness. Whisk until sugar is fully dissolved.

Once pastry dough is chilled, remove from refrigerator and roll out to a 2 mm thickness. Line a 9” tart pan and press in sides. Trim off any additional pastry hanging off the top edge.

Place a sheet of baking paper in the bottom of the tart and fill with baking beans. Bake at 340°F for 20 minutes.

Take pastry out from oven and remove baking beans. Then, return to oven and bake for an additional 10 minutes.

Remove pastry from oven and allow to cool before assembling.

Assemble tart by pouring custard in. Smooth surface into an even layer.

Toss freshly cut strawberries in with juice and drizzle desired amount on top.

Option to serve with additional fresh strawberries arranged around the tart and/or piping extra custard on top.