Make the tart crust. Bring the butter to room temperature and mix until creamy. Add the sugar and egg yolk and mix again.
Add the vanilla extract. Divide the flour into about 3 portions and gently mix one portion at a time with a rubber spatula.
Press the dough into a sheet shape and wrap with plastic wrap. Chill in the refrigerator for at least 30 minutes.
Make the almond cream. Bring the butter to room temperature and mix until creamy. Add the sugar and beaten egg a little at a time.
Add the rum and almond powder. Mix.
With plastic wrap on top of the dough, use a rolling pin to roll out the dough. Line the pan with the dough and press firmly into the sides.
Remove the wrap, cut away the excess dough with a knife, and poke holes all over the dough.
Pour in the almond cream from Step 5 and bake in an oven at 180°C for about 20 minutes.
While the tart is baking, make the custard cream. Put the egg, sugar, cornstarch, and 100 ml of milk into a heatproof bowl and mix.
Heat in a microwave at 700W for about 1 minute. Mix well, add the remaining 100 ml of milk, and heat for another minute.
Mix well once again, heat in the microwave for another minute, and mix well. Add the vanilla extract and rum. If you get lumps, strain the mixture.
Once the tart is baked, pour the custard from Step 11 onto the tart.
Cut the strawberries in half and arrange on the top to finish!
Story Behind this Recipe
My daughter pesters me to make this for her.
If you mix the custard cream VERY well immediately after heating in the microwave, you shouldn't get lumps. However, if you do happen to get lumps, please strain. Please adjust the cooking time according to your microwave's wattage. If you spread the tart crust dough while in the wrap, it's easier.