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Strawberry tart with custard

Strawberry Tart

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 10 slices
Author: Nico Pallotta

  • 1½ pounds (700 grams) strawberries + 10 mint leaves optional

FOR THE CRUST

  • ⅓ cup (70 grams) sugar
  • ¼ cup (55 grams) canola oil or sunflower oil
  • ¼ cup (60 grams) water
  • ½ lemon the grated zest
  • 1½ cup (225 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon salt

FOR THE CUSTARD

  • 1 cup (250 grams) coconut milk
  • 1 cup milk any, we use almond milk
  • ½ cup (100 grams) sugar
  • ⅓ cup (35 grams) cornstarch
  • 1 teaspoon vanilla extract
  • 1 lemon the peel
  • ⅛ teaspoon turmeric

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.
    pie dish with baking paper
  • To a bowl, add 1½ cup all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking powder; whisk to combine and set aside.
    flour mix for pie crust
  • 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.
    mixing wet ingredients in a bowl
  • 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.
    Pie crust dough
  • Transfer the dough to the center of your prepared tart pan and flatten it with your hands, covering the bottom and sides.
    Strawberry tart pie crust
  • 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.
    forked pie crust
  • 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.
    pie crust after baking

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.
    custard ingredients in a pot
  • 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.
    vegan custard in a pot

BUILD THE STRAWBERRY TART

  • Pour the custard into the crust and spread it out with a spatula.
    spreading custard in pie crust
  • Slice each strawberry lengthwise into three slices, then apply the strawberry slices to the custard, as shown in the picture.
    Strawberry tart with sliced strawberry
  • Top with mint leaves or edible flowers, and enjoy.
    strawberry tart with custard and mint
Nutritional information is an estimate for 1 slice of strawberry tart out of 10 slices.
MAKE AHEAD & STORAGE
Make ahead: it's best to make the tart the same day you eat it to preserve the crunch and flakiness of the crust.
Room temperature: if you eat this tart on the same day, then you can leave it out in the open, covered, on your kitchen counter.
Refrigerator: to store it for longer, keep it covered in the fridge for up to 3 days. The longer it stays in the refrigerator, the softer the crust gets as it absorbs moisture.
Freezer: you should not freeze the finished tart; however, you can freeze the dough wrapped in plastic for up to 3 months. Thaw it in the fridge overnight before use.
 
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