Strawberry Custard Tart, Sweetened with Monk Fruit

Method

1. Put 250ml of unsweetened oat milk, 63g of kOBE Monk Fruit Blend, 3 egg yolks, 25g of cornstarch and 150ml of whipping cream into a heavy based pot and stir until the cornstarch and yolks dissolve completely, passing it through a fine sieve if any lumps remain.
2. Set the pot over low heat and stir steadily until the mixture cooks through, thickens and bubbles gently.
3. Turn off the heat, add 40g of unsalted butter and 1 tsp of vanilla extract, stir until the butter melts in, then leave it to cool.
4. Put 200g of unsalted butter, half a tsp of salt and 54g of kOBE Monk Fruit Blend in a bowl and beat at high speed until the butter takes up the sweetness and turns pale.
5. Add half a tsp of vanilla extract and beat until evenly combined.
6. Add 300g of all purpose flour and bring it together by hand just until it holds, without kneading hard or long so the shell keeps its short crisp texture, then roll the dough between two sheets of cling film to about 3 to 5mm thick.
7. Lay the sheet of dough over the tart tin, prick the base all over with a fork so steam escapes during baking, and scatter baking beans over the base for extra support if wanted.
8. Fill the tart shell with custard to two thirds of its depth.
9. Arrange sliced fresh strawberries over the custard.

Tips

• A thin coat of melted unsweetened dark chocolate chips brushed over the base and sides of the shell keeps the pastry crisp for longer.
• Lumpy custard goes through a fine sieve before the pot goes on the heat.
• Pastry worked briefly and lightly is what gives the shell its short, crisp texture.
• The custard has to reach a gentle bubble for the cornstarch to cook out, since stopping early leaves it thin and eggy.