Strawberries-and-Cream Tart - vegetable oil

Method

• Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl.
• Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal.
• Add the milk mixture and pulse once or twice, just to moisten the flour.
• Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides.
• Cover with plastic wrap and refrigerate until firm, at least 30 minutes.
• Trim the edges, if necessary.
• Preheat the oven to 350 degrees F. Pierce the dough all over with a fork.
• Line with foil and fill with pie weights or dried beans.
• Place the pan on a baking sheet and bake 15 minutes.
• Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes.
• Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes.
• Cool completely on a rack.
• Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes.
• Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers.
• Add 1 cup cream and whisk over medium heat to dissolve the sugar.
• When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture.
• Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken.
• Add the remaining 1/4 cup cream and stir until thick, about 2 minutes.
• Pour into the tart shell and refrigerate until set, about 1 hour.
• Before serving, top the tart with the strawberries and confectioners' sugar.
• Photograph by Con Poulos