Soft oil-based strawberry and custard tart

INGREDIENTS FOR A 26 CM TIN

BASE

2 EGGS

150 G SUGAR

170 G ITALIAN 00 FLOUR

8 G BAKING POWDER (1/2 SACHET)

60 G SEED OIL

HALF A GLASS MILK

VANILLA POD OR POWDER

CUSTARD

500 ML MILK

1 LEMON, PEEL

4 EGG YOLKS

35 G CORNFLOUR

100 G SUGAR

SYRUP

1/2 GLASS SUGAR

1/2 GLASS WATER

1 SMALL GLASS LIMONCELLO

I boil water and sugar, reduce slightly, remove, add liqueur and cool.

STRAWBERRIES TO DECORATE 2 PUNNETS

I first make custard, whisking yolks and sugar.

I add cornflour and milk boiled with lemon peel.

I stir milk into eggs, heat until thick, cook briefly, transfer to a cold bowl, cover directly and refrigerate.

For the base, I whisk whole eggs and sugar until fluffy and whisk in oil.

I add milk.

I whisk in sifted flour, baking powder and vanilla.

I pour smooth batter into a buttered, floured recessed flan tin.

I add batter and bake at 180°C for 20 minutes.

I cool slightly.

I unmould.

I cover with custard, optionally moisten with syrup, then cover with custard, as described in the original.

I wash, dry and slice strawberries.

I arrange strawberries and glaze. Alternatively, heat a tablespoon apricot jam with a tablespoon water, strain and brush on.

I refrigerate several hours before eating.