1½pounds(700grams)strawberries+ 10 mint leaves optional
FOR THE CRUST
⅓cup(70grams)sugar
¼cup(55grams)canola oilor sunflower oil
¼cup(60grams)water
½lemonthe grated zest
1½cup(225grams)all-purpose flour
1teaspoon(5grams)baking powder
¼teaspoonsalt
FOR THE CUSTARD
1cup(250grams)coconut milk
1cupmilkany, we use almond milk
½cup(100grams)sugar
⅓cup(35grams)cornstarch
1teaspoonvanilla extract
1lemonthe peel
⅛teaspoonturmeric
MAKE THE CRUST
Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan with parchment paper and brush the sides with oil.
To a bowl, add 1½ cup all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking powder; whisk to combine and set aside.
To a large mixing bowl, add grated zest of ½ lemon, ⅓ cup sugar, ¼ cup canola oil, and ¼ cup water, and mix with a spatula.
Add the dry ingredients and stir until the flour absorbs the liquids and you get a dough ball.Don't overmix it, or the crust won't be flaky. They should be just combined.
Transfer the dough to the center of your prepared tart pan and flatten it with your hands, covering the bottom and sides.
Trim the dough in excess, if any, then pierce the bottom and sides with a fork to prevent the tart from bubbling in the oven.
Bake at 350°F or 180°C for 18 minutes, then take it out of the oven, let it cool down for 10 minutes, and remove it from the tart pan before applying the custard.
MAKE THE CUSTARD
You can make the custard while the tart bakes.To a saucepan, add 1 cup coconut milk, 1 cup milk, ½ cup sugar, ⅓ cup cornstarch, the peel of 1 lemon, 1 teaspoon vanilla extract, and ⅛ teaspoon turmeric.Whisk well until the cornstarch is dissolved.
Bring the pot on the stove and whisk on medium heat until the custard thickens; then discard the lemon peel.The whole process should take you about 3 minutes. Now let the custard cool down for 10 minutes, occasionally whisking to prevent it from lumping up.
BUILD THE STRAWBERRY TART
Pour the custard into the crust and spread it out with a spatula.
Slice each strawberry lengthwise into three slices, then apply the strawberry slices to the custard, as shown in the picture.
Top with mint leaves or edible flowers, and enjoy.