First, make the tart crust. Cream the butter in a bowl, add the sugar, and mix well. Next, add the egg and mix until creamy.
Add the sifted flour into the mixture from Step 1. Add the vanilla and fold. Clump the dough together and chill in the refrigerator for about 30 minutes to an hour.
While chilling the dough, make the custard cream. Put the milk in a pot and heat until just before it starts to boil. Combine the egg yolk, sugar, and flour in a bowl and mix well.
In the bowl from Step 3, add the warmed milk and mix well. Next, return the mixture to the pot you heated the milk in and simmer the mixture.
Add the butter to the pot. Once the butter melts, turn off the heat. Stir occasionally as the mixture cools.
Roll the chilled crust dough out into a circle large enough to fill the tart pan. Line the tart pan with the dough and cut off any excess dough. Poke the bottom of the crust all over with a fork.
Cover the top with aluminum foil and pour in the pie weights. Bake at 180°C for 10 minutes. Remove the weights and foil and bake for another 5 minutes.
Once baked, fill the tart with the custard cream. Arrange the strawberries on top. Brush heated strawberry jam over the top and enjoy!
With the remaining egg white, you can make Pound Cake with Leftover Egg Whites (Recipe ID: 2130586).
Story Behind this Recipe
The first tart I ever made (many years ago) was surprisingly simple and delicious. So, I decided to make it for my child's birthday. I had forgotten all about it, but I referred to various different recipes and was able to make it with just a few ingredients. It's so nostalgically delicious!
If you make the tart crust too thin, it'll break easily when you cut it. The custard cream and strawberries become a little heavier, so a thicker crust is best.