- 350 grams of strawberries (about 25)

For the short pastry:

- 130 grams of flour (I used wholewheat flour)

- 20 grams of cornstarch

- 40 grams of sunflower oil

- 20 grams of sugar

- 60 grams of unsweetened non-dairy milk (I suggest oat milk)

- The peel of half a lemon

For the custard:

- 1 tbsp of cornstarch

- 75 grams of sugar

- 100 grams of unsweetened non-dairy milk (I suggest oat milk)

- The peel of half a lemon

- ½ tsp of turmeric

Prepare the short pastry by combining in a bowl flour, cornstarch, sunflower oil, sugar, non-dairy milk, and lemon peel. Knead well and let the pastry rest for an hour. In the meantime, prepare the custard. Pour into a small pan: cornstarch, non-dairy milk, sugar, turmeric, and lemon peel. Cook at low heat for 10 minutes. Let it cool down.
Roll out the dough and transfer it into a baking tray. Cook and cover it with parchment paper (to not let the pastry rise) for 20 minutes in a convection oven at 180 °C.
Let the pastry cool down. When everything has cooled down, pour the custard over the short pastry. Cut into slices the strawberries and use them to decorate the tart.

Strawberry tart can be kept in the fridge for two days.