Prepare the tart crust. (Refer to Recipe ID: 344146.) Let it rest for at least an hour. While it's resting, prepare the custard.
To prepare the soy milk custard: Sift the flour into the rest of the ingredients and cover with plastic wrap. Microwave for 4 minutes at 600 W. Check on it every once in a while. Once it's done, cover with plastic wrap and let rest in the fridge.
If using whipped cream (instead of custard): Make the whipped cream with 50 ml heavy cream after the sponge cake is baked.
Bake the tart crust in a 170℃ oven for 15 minutes. Using pie weights will make it look pretty. When it is finished baking, flatten the base with your fingers.
Prepare the sponge cake while baking the tart crust. Combine the egg and sugar in a bowl. Mix the batter until it thickens over a double broiler.
Sift in the flour and add oil. Mix with a hand mixer at low speed. Pour the batter into the baked tart crust and bake at 160℃ for 15 minutes.
Once the cake is cooled, pour in the soy milk custard and arrange the strawberries on top.
Glaze with apricot jam or sprinkle on powdered sugar. The tart will be easier to cut when cooled.
Here is another healthy tart recipe that I used when I didn't have any tofu. I recommend this one when making a strawberry tart: (Recipe ID: 989376).
Here's the tart with plain sponge cake.
Here's cocoa sponge cake with chocolate whipped cream. I added another 1/2 teaspoon of (black) cocoa to the batter.
Here's a pink sponge cake with whipped cream.
Story Behind this Recipe
I wanted to make a strawberry custard tart using my tart and custard recipes.
A tart without sponge cake should be made small, since a large one may be difficult to cut. The healthy tart crust will rise, so if you don't have any pie weights, push it down with your fingers. I recommend printing out the tart recipe mentioned as well.