Place a medium size glass bowl in the freezer to chill.
In a small saucepan, heat the milk with the vanilla and lemon zest till steam rises, then remove from the heat and set aside.
In a medium saucepan, whisk yolks with sugar, then add the rice flour, whisking till smooth and thick.
Pour the warmed milk slowly into the egg mixture while stirring constantly. Mix till fully combined then turn on the heat to medium low. Continue stirring till the mixture thickens (around 5 minutes), making sure it doesn't stick to the bottom of the pan, then remove from the heat.
Pour the custard into the chilled bowl and whisk quickly to cool it down. Place plastic wrap over the surface of the custard to prevent a skin from forming, then leave to cool on the counter before chilling.
Preheat the oven to 180°C/160°C Fan/380°F. Grease a 20cm/9-inch round loose-bottomed baking dish with butter.
In a medium bowl, sieve together the flour and baking powder, then rub in the butter till you get a fine crumb, and set aside.
In a larger mixing bowl, beat together the eggs and sugar and pour into the flour mixture.
Mix together till a soft dough comes together and form a smooth ball. Take care not to overwork the dough.
Roll out the chilled pastry dough with uniform ½ cm/¼ inch thickness on a lightly floured surface. Then lift the dough onto the greased dish pressing into the edges, allowing the excess to hang off the sides. Roll or pinch the edges of the crust and use a fork to make holes in the bottom of the crust.
Place some plastic wrap over the top and chill the dough for around 30 minutes.
Remove from the fridge, scrunch up some parchment paper then unfold it and place over the dough, then fill with ceramic baking beans or dried beans.
Bake for 15 minutes, then remove the beans and parchment paper and bake for a further 5 minutes till light golden brown. Set aside to cool before adding the filling.
In a medium saucepan melt the jam with the lemon juice on medium heat stirring constantly, till the sauce thickens to a light syrupy consistency (around 5 minutes). Set aside to cool.
Assemble the tart
Remove the pastry cream from the fridge and whisk briefly to loosen it up. Pour into the crust, smoothing it down then add the topping.
Cut the strawberries into thin slices and arrange in a pattern over custard.
Brush the strawberries with the glaze and allow to dry before dusting with powdered sugar.
Further details may be found in the post above.
Pastry Cream - The milk should only be warmed till steam rises. Do not bring it to a boil as hot milk will cook the eggs.
While zesting the lemon take care not to shave away any of the bitter white pith from under the skin.
Crust - Use cold butter for a light, soft and crumbly crust.
If using unsalted butter, add a pinch of salt, but skip the salt if using salted butter.
Take care not to overwork the dough or it will turn out dense and tough.
Lightly flour the surface before rolling out the dough. Too much flour could dry out the dough.
Line the greased pie dish with pastry dough, pressing into the edges and allow it to hang off the sides.
Cover and chill the pastry dough for 30 minutes for a tender crust.
Scrunching up the parchment paper first allows it to fit more securely over the pastry.
Serve - This strawberry tart may be served immediately but for best results, serve it chilled.
Store - Cover and store in the fridge for 3-4 days. Do not freeze.
Strawberry Custard Tart
Amount Per Serving
Calories 167Calories from Fat 36
% Daily Value*
Saturated Fat 2g10%
Vitamin A 208IU4%
Vitamin C 25mg30%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.